Peaches Preserved in Brandy

Ingredients

• To every lb. of fruit weighed before being stoned
• 1/4 lb finely-pounded loaf sugar
• brandy

Instructions

1. Let the fruit be gathered in dry weather; wipe and weigh it, and remove the stones as carefully as possible, without injuring the peaches much.
2. Put them into a jar, sprinkle amongst them pounded loaf sugar in the above proportion, and pour brandy over the fruit.
3. Cover the jar down closely, place it in a saucepan of boiling water over the fire, and bring the brandy to the simmering-point, but do not allow it to boil.
4. Take the fruit out carefully, without breaking it;
5. put it into small jars, pour over it the brandy, and, when cold, exclude the air by covering the jars with bladders, or tissue-paper brushed over on both sides with the white of an egg.
6. Apricots may be done in the same manner, and, if properly prepared, will be found delicious.