Brandy Peaches
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Ingredients 4 ingredients
Method
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- Prick the peaches with a needle, put them into a kettle with cold water, scald them until sufficiently soft to be penetrated with a straw.
- Take half a pound of sugar to every pound of peach;
- make the syrup with the sugar, and while it is a little warm, mix two-thirds as much of white brandy with it, put the fruit into jars, and pour the syrup over it.
- The late white clingstones are the best to use.
- Peaches (not very rich).
Plating
Cookware for this recipe
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Kettle