posted by Katie 07-23-99 8:35 AM
Brandied Peaches
3 pounds sugar, divided
1 tsp. salt
1quart boiling water
4 pounds whole, peeled peaches
3/4 c. peach brandy
Dissolve 1/2 the sugar and the salt in the boiling water.
Add one layer of peaches at a time and boil gently for 6 minutes.
Peaches will darken if not heated through, but should not be cooked until soft.
Put heated peaches in deep bowl; boil syrup 5 minutes and pour over fruit. Cover bowl and let stand overnight.
Drain syrup into saucepan, add remaining sugar, boil 5 minutes and pour back over peaches.
Next day, pack peaches into hot jars, leaving 1/2" head space.
Add 3 or 4 Tbsp. brandy to each jar.
Boil syrup until thick, like warm honey.
Pour hot syrup over peaches, leaving 1/4" head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in a boiling water bath.
Peaches should be ready to use in about a month.
Yield: about 3 pints.