|
| Brandied Peaches II
1 1/2 pounds of peaches - (to 2 lbs)
2 cups of sugar
1 1/2 cups of brandy - (to 2 cups)
Halve and pit the peaches. The fruits can be peeled for a classic effect, but this is not necessary. Pack peach halves into sterilized jars, layering with sugar as you go. Leave at least 1 inch head space at the tops of the jars.
Pour in the brandy to cover the peaches by 1/2 inch, making sure there are no air pockets between the fruits. Seal the jars, label and shake well.
Keep in a cool dark place for at least 2 to 3 months before using to allow the flavors to develop. Shake occasionally during the first week of storage to make sure the sugar dissolves.
This recipe yields about 2 quarts.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC5):
"08-24-2000 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"2 quarts"
Canning Store - Find canning jars, pressure canners, canning cookbooks, and canning supplies
Canning Funnels | Canning Jars | Canning Lids | Canning Kits | Canning Tools | Jar Lifters | Kitchen Tongs | Pressure Canners | Water Bath Canners
|
Canning Cookbooks
|
|
