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Brandied Peaches

Select choice peaches and leave them whole.

Brush the skins carefully to remove the down, or dip first in boiling water and then in cold, and slip off the skins. Full directions are given under preparation of fruit for preserves, etc.

Make a syrup by boiling three fourths a pound of sugar for each pound of fruit, with a cup of water to each pound of sugar. Skim the syrup, then in it cook the peaches, a few at a time, until tender. When cold, put the peaches into jars, mix a cup of brandy with each cup of cold syrup, and use at once to fill the jars.

Close the jars as in canning fruit. California brandy is often used for brandied peaches. If the syrup be thin, drain from the fruit and reduce by boiling, then chill and add the brandy.