INGREDIENTS

INSTRUCTIONS

Peel peaches: Cut a small x in the blossom end of each peach. Place
peaches in boiling water for about 30 seconds. Remove from boiling
water and quickly submerge in ice cold water for a few minutes, or
until cool enough to handle. The skin should slip off. Cut peaches in
half and remove pit. Dice peaches and put in a sterilized 1-quart
Mason-type jar.
In a saucepan bring the sugar and water to a boil over low heat,
washing down any sugar crystals clinging to the sides with a brush
dipped in cold water until the sugar is dissolved. Simmer the syrup
for 3 minutes and remove it from the heat. Add 1/2 cup brandy, 2
tablespoons at a time, stirring, and let it cool. Stir in the
remaining 1 cup brandy.
Pour the syrup over the peaches. Add more brandy if necessary to cover
completely. Seal the jar with the lid and store in a cool place for at
least 1 month.
Yield: 1 quart
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9182
Converted by MM_Buster v2.0l.

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