To Brandy Peaches Recipe

To three pounds of sugar add a pint and a half water; boil and skim it;

prepare eight pounds of ripe clingstone peaches: wash and rub with a

coarse towel until all the down is off, then pierce them with a fork and

throw them into the syrup and boil them until a sharp straw can

punctuate them: as they soften put them into your jar, which must be

kept closely covered. Boil your syrup until it thickens, while hot, add

a quart of the best brandy and throw it over your peaches, tie the jar

down closely.

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