Brandied Peaches Recipe

Take off skins with boiling water. For each pound of fruit allow 1/2

cupful of sugar and 1/2 pint of water. When syrup is boiling, put in

peaches, a few at a time, and cook until done, but not too soft. Just

pierce with straw.



Spread on platters to cool.



When cool, put in jars and fill up with the syrup mixed with just as

much good brandy.



Have syrup thick and seal hot.

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