Easy Brandied Peaches
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
2 lbs small ripe peaches
1 1/2 lbs sugar
1 cp water
1 - Wash, scald and peel peaches; leave whole.
2 - Boil sugar and water together 5 minutes in agate or enamel kettle.
3 - Add peaches, a few at a time; boil until fruit is tender, about 15 minutes.
4 - Spoon peaches into a hot, sterile, glass jar, quart-size.
5 - Let sirup boil down a little, but do not scrape sides of pan or sirup will be sugary.
6 - Add hot sirup alternately with equal amount of cognac to fill the jar.
7 - Seal at once.
8 - Store in dark cool place for 3 or 4 months.
Maske 1 quart.