Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Peaches, &c. in Brandy

Take fresh yellow peaches, or large clingstones, pour boiling water on them, and wipe off the down; make a syrup of half a pound of sugar to a pound of fruit, and boil and skim it; put in the peaches, and let them cook for fifteen minutes; take them up without any syrup, and cool them on dishes; boil the syrup down to half, and put an equal quantity of peach or French brandy, pour this over the peaches after they are in jars.

Plums or cherries may be done in the same way.