Ingredients
- three pints of sirup add one pint | of brandy
- a pound of white sugar i to a pound of fruit
- a pound of fruit
- three fourths of a pound of white sugar i to a pound of fruit
- one pint | of brandy
Directions
MRS. A. V. LEOPOLD.
Take large, perfect clingstones ; peel, or, which is better, remove the skin by dropping a few at a time in scalding ashes and water for a few minutes ; wash off immediately in cold water, and place in clear water to preserve their color. Weigh
the peaches, and allow three fourths of a pound of white sugar I to a pound of fruit ; make a sirup of the sugar, and boil the peaches until a straw will pierce them easily, then lay them in the brandy. Boil down the sirup pretty thick, place the peaches in a glass jar. To three pints of sirup add one pint | of brandy, or more if desired stronger ; pour over the peaches, and cover closely.