Side Pannel
Brandied Peaches
Ingredients List
- 2 cn Peach halves; (1 lb, 13 oz
- -each)
- 1/2 c Brandy
- 1 c Granulated sugar
- 3 dr Almond extract; (up to 4)
Directions
Drain the peaches and reserve 1 cup of the juice. Mix the sugar with the
reserved peach juice and boil until reduced to one-half the original
quantity. Cool, measure, and stir in an equal amount of brandy,
approximately 1/2 cup, and the almond extract. Pour brandy syrup over
peaches and serve or pack peaches in a sterilized one quart glass jar, add
the brandy syrup and seal.
Me ke aloha, Mary
Here, from one of my favorite cookbooks, the Williamsburg Cookbook,
compiled by Letha Booth,, is a delightful recipe.
"Sent to family or friends back home in England, a Virginia ham made a
delectable and much appreciated gift... Another favorite was brandied
peaches. St George Tucker of Williamsburg, writing to his daughter in 1804,
passed on a recipe for 'Brandy Peaches.' In his fine clear handwriting he
advised her:
'Peel your peaches and put them in a stone pot-set the pot into a vessel of
water, and let it boil until a straw will pierce the fruit-then make a
syrup of brandy and sugar-1 lb. of sugar to a qt. of brandy. Set in your
peaches-They will be fit for use in a month-Brown sugar will do very
well-Better without peeling SGT.'"
reserved peach juice and boil until reduced to one-half the original
quantity. Cool, measure, and stir in an equal amount of brandy,
approximately 1/2 cup, and the almond extract. Pour brandy syrup over
peaches and serve or pack peaches in a sterilized one quart glass jar, add
the brandy syrup and seal.
Me ke aloha, Mary
Here, from one of my favorite cookbooks, the Williamsburg Cookbook,
compiled by Letha Booth,, is a delightful recipe.
"Sent to family or friends back home in England, a Virginia ham made a
delectable and much appreciated gift... Another favorite was brandied
peaches. St George Tucker of Williamsburg, writing to his daughter in 1804,
passed on a recipe for 'Brandy Peaches.' In his fine clear handwriting he
advised her:
'Peel your peaches and put them in a stone pot-set the pot into a vessel of
water, and let it boil until a straw will pierce the fruit-then make a
syrup of brandy and sugar-1 lb. of sugar to a qt. of brandy. Set in your
peaches-They will be fit for use in a month-Brown sugar will do very
well-Better without peeling SGT.'"
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