Brandied Peaches With Ice Cream Recipe
Based upon a colonial recipe from "The Williamsburg Cookbook".
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Cooking tools:
- Canning pot
- Mason jar
- Ice cream scoop
- Colander
- Measuring cup
- Saucepan
- Stove
- Spoon
- Serving bowl
- Plate
Ingredients
- 2 cans (58 ounces) peaches, halves (in juice, each can 1 pound 13 ounces)
- 1 cup granulated sugar
- 1/2 cup brandy (preferably peach or fruit brandy)
- 3 to 4 drops almond extract
- Vanilla Ice Cream
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