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Ingredients
- 1 1/2 lb peaches - (to 2 lbs)
- 2 c. sugar
- 1 1/2 c. brandy - (to 2 c.)
Method
- Halve and pit the peaches.
- The fruits can be peeled for a classic effect, but this is not necessary.
- Pack peach halves into sterilized jars, layering with sugar as you go.
- Leave at least 1 inch head space at the tops of the jars.
- Pour in the brandy to cover the peaches by 1/2 inch, making sure there are no air pockets between the fruits.
- Seal the jars, label and shake well.
- Keep in a cold dark place for at least 2 to 3 months before using to allow the flavors to develop.
- Shake occasionally during the first week of storage to make sure the sugar dissolves.
- This recipe yields about 2 qts.
- Yield: 2 qts
