Brandied Peaches

9 pounds cling peaches
9 pounds sugar
1 quart water
2 cinnamon sticks
2 tablespoons whole cloves -- heads removed
3 pints brandy

Peel fruit, keep whole. Tie spices in a cloth bag. Boil sugar and water with spice bag, in large pot.

When syrup is clear, add peaches. Cook until tender, but not soft. Place on platter to drain. Continue to boil syrup until thick.

Remove syrup from heat, allow to cool. Add brandy, stir well. Place peaches in sterile jars and cover with syrup, seal.

This recipe yields 4 quarts.

Brandied Peaches printer friendly version located here.
Click Back to return.