To Preserve Peaches In Brandy Recipe

Procure peaches that are mellow, but not dead ripe--draw a pin round the

seam of the peaches, so as to pierce the skin--cover them with French

brandy, and let them remain a week--then make a syrup, allowing

three-quarters of a pound of brown sugar to a pound of the peaches.

Clarify the syrup, then boil the peaches in it. When tender, take them

out of the syrup, let it remain till cool, then mix it with the brandy,

and turn the whole on to the peaches.

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