Brandied Peaches
1 pint water
3 lbs. sugar
4 lbs. peaches, peeled
Coronet Brandy
Dip peaches in boiling water for five minutes for easy skinning. Cook in sugar and water syrup gently until tender. Lift carefully into sterilized jars. Measure remaining syrup and add 1 pint Coronet Brandy for each quart syrup. Cover tightly and bring to boil. Pour over fruit in jars and seal.
1 pint water
3 lbs. sugar
4 lbs. peaches, peeled
Coronet Brandy
Dip peaches in boiling water for five minutes for easy skinning. Cook in sugar and water syrup gently until tender. Lift carefully into sterilized jars. Measure remaining syrup and add 1 pint Coronet Brandy for each quart syrup. Cover tightly and bring to boil. Pour over fruit in jars and seal.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52437-brandied-peaches.html
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