| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Alcohol, Fruit, Food gifts | 1 | Servings | |
INGREDIENTS
| 2 | cn | Peach halves; (1 lb, 13 oz each) |
| 1/2 | c | Brandy |
| 1 | c | Granulated sugar |
| 3 | dr | Almond extract; (up to 4) |
INSTRUCTIONS
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.'" Recipe by: The Williamsburg Cookbook Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on Apr 17, 1998
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