Brandy Peaches from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Select fine freestone peaches, yellow or white, not overripe. Scald them with boiling water, cover well, and let them boil till tender. Then take them out, and drain on a platter, and put in the ja...
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Ingredients
- ½ Pint of Fruit Water to a Pound of Granulated Sugar
- Equal Parts of Brandy and Sugar
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