Brandied Peaches
qui
INGREDIENTS
  • Peach to sugar ratio is 1/2# sugar to 1# peaches
  • 1 peck Peaches(3 average peaches = 1 pound)
  • 1 Qt good Brandy - He recommends Fundador...(45.00 a bottle...HAH - but it is very good)
  • Sugar (1 cup sugar = 1/2 pound)
  • 1 Whole clove per pound of peaches
  • Sterile Quart Jars OR Large Stone Crock
DIRECTIONS
  1. Peel peaches: Cut a small x in the blossom end of each peach. Place peaches in boiling water for about 30 seconds. Remove from boiling water and quickly submerge in ice cold water for a few minutes, or until cool enough to handle. The skin should slip off. Cut peaches in half and remove pit.
  2. After peaches have been skinned, weigh them and use one half of their weight in sugar.(or count for an approximation)
  3. *****
  4. Quart Jars take about 3 peaches - 1 clove - FOR JARS ONLY...heat brandy and sugar to just below boil - stirring constantly ...remove immediately from heat and set pan in cold water to stop the cooking. Pour over peaches. Pack jars and pour in brandy to till jars within 1/2 inch - Close jar tightly. - ready in 4-6 weeks.
  5. *****
  6. Have a large, clean, covered stone crock and put in a layer of peaches,(about a pound) a layer of sugar and 1 clove until all ingredients are used.
  7. 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 6 to 12 weeks before using.
RECIPE BACKSTORY
From Bill ... we made this together on our 1st date...1963