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| Brandied Peaches
9 pounds of cling peaches
9 pounds of sugar
1 quart water
2 cinnamon sticks
2 tablespoons of whole cloves, heads removed
3 pints brandy
Peel fruit, keep whole. Tie spices in a cloth bag. Boil sugar and water with spice bag, in large pot.
When syrup is clear, add peaches. Cook until tender, but not soft. Place on platter to drain. Continue to boil syrup until thick.
Remove syrup from heat, allow to cool. Add brandy, stir well. Place peaches in sterile jars and cover with syrup, seal.
This recipe yields 4 quarts.
Comments: You eat these in the wintertime when it's cold outside and you have some good fried ham and biscuits...it's what you do with small peaches you can't sell or give away...this is "finger food" by the way...just pick one up and eat it!!...as my mother said, "these will keep yore man at home!!..."
Source:
"Canning recipes at http://www.mountain-breeze.com/canning/index.html"
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