Tuesday, September 4, 2007

Brandied Peaches

9 lbs cling peaches
9 lbs sugar
1 qt water
2 sticks cinnamon
2 tablespoons 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 and process

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