Peaches in Brandy

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Prepare and stew some fine full-flavoured peaches by the receipt of page 459, but with two ounces more of sugar to the half pint of water.
  2. When they are tender put them, with their syrup, into glass or new stone jars, which they should only half fill.
  3. When they are quite cold pour in white, or very pale, French brandy to within an inch and a half of the brims.
  4. A few peach or apricot kernels can be added to them.
  5. The jars must be corked down.
Original Text
PEACHES IN BRANDY. (Rotterdam Receipt.) Prepare and stew some fine full-flavoured peaches by the receipt of page 459, but with two ounces more of sugar to the half pint of water; when they are tender put them, with their syrup, into glass or new stone jars, which they should only half fill; and when they are quite cold pour in white, or very pale, French brandy to within an inch and a half of the brims: a few peach or apricot kernels can be added to them. The jars must be corked down.
Notes
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