BRANDIED PEACHES(Brandied Fruits) - (The International Jewish Cook Book)
Select only the largest and finest quality of clingstone peaches. Allow
a pound of sugar to a pound of fruit, and a pint of the best brandy to
every four pounds of peaches. Make a syrup of the sugar with enough
water to just dissolve it, and boil about half a dozen blanched peach
kernels with it. When the syrup boils put in the fruit and let it boil
about five minutes. Remove the fruit carefully upon platters, and let
the syrup boil fifteen or twenty minutes longer, skimming it well. Put
the peaches in wide-mouthed glass jars. If the syrup has thickened pour
in the brandy. Remove from the fire at once, pour over the fruit and
Brandied PeachesTake off skins with boiling water. For each pound of fruit allow 1/2
cupful of sugar and 1/2 pint of water. When syrup is boiling, put in
peaches, a few at a time, and cook until done, but not too soft. Just
pierce with straw.
Spread on platters to cool.
When cool, put in jars and fill up with the syrup mixed with just as
much good brandy.
Have syrup thick and seal hot.
Viewed 2471 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookGlacÉ For Candies
Chicken À La Italienne
CafÉ À La GlacÉ
Boned Smelts, SautÉd
Gansleber PurÉe In Sulz
Tripe À La Creole
Eggs À La Mexicana
Fillet De Sole À La Creole
Pudding À La Grande Belle
Green Pea PurÉe
Baked Bass À La Wellington
Chicken À La Sweetbread
SautÉd Cornmeal Mush
|Home Made Cookies.ca|