Recipe - Brandied Peaches

2 cn Peach halves; (1 lb, 13 oz
each)
One half cup Brandy
1 cup Granulated sugar
3 dr Almond extract; (up to 4)

Drain the peaches and reserve 1 cup of the juice. Mix the sugar with the
reserved peach juice and boil until reduced to onehalf the original
quantity. Cool, measure, and stir in an equal amount of brandy,
approximately One half 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 potset the pot into a vessel of
water, and let it boil until a straw will pierce the fruitthen make a
syrup of brandy and sugar1 lb. of sugar to a qt. of brandy. Set in your
peachesThey will be fit for use in a monthBrown sugar will do very
wellBetter without peeling SGT.'"

Recipe by: The Williamsburg Cookbook

Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
Apr 17, 1998