Brandied Peaches from The Complete Book of Home Preserving by Mary Norwak
Dip the peaches in hot water one at a time, and rub off the ‘fur’ with a clean cloth. Put the sugar and water into a pan and dissolve the sugar slowly over low heat. Bring to the boil and boil...
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Ingredients
- Brandy
- 4 lb/2 kg sugar
- 2½ pints/1.5 litres water
- 6 lb/3 kg small ripe peaches
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