Peaches in Brandy
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- yellow soft peaches
- cold weak lye
- sugar
- brandy
Instructions
- Select yellow soft peaches that are perfect and newly gathered but not fully ripe. Place them in a pot and cover completely with cold weak lye. Turn over the peaches frequently as they float so the lye acts equally on all surfaces. After one hour, remove the peaches and wipe them carefully with a soft cloth to remove the down and skin. Lay them in cold water.
- Make a syrup as described for apricots and proceed in the same manner, but scald the peaches more thoroughly.