Brandied Peaches

Title:
Brandied Peaches

Yield:
1 Servings

Categories:
Penndutch,
Desserts,
Fruits




Ingredients:





     1    Peaches (peck)


     1 qt Brandy


          Sugar






 Skin peaches by pouring boiling water over a few at a time and allowing to


 stand a few minutes. Then dip in cold water and skins will rub off. After


 peaches have been skinned, measure them and use one half of their weight in


 sugar. Have a large, clean, covered stone crock and put in a layer of


 peaches and a layer of sugar until all ingredients are used. Pour the


 brandy over the layers. Cover the crock with a heavy piece of white muslin


 before placing on the top of the crock. Set aside in a cool place and allow


 peaches to stand 2 to 3 months before using. Source: Pennsylvania Dutch


 Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini