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Classic
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page 222
BRANDIED FRUITS, WINES AND CORDIALS
PEACHES IN BRANDY
Soak fine peaches in lye until you can remove the fuzzy outside; wipe them, and
turn them into cold water. When you have prepared as many as you desire, weigh
them, and to every pound of fruit, put three quarters of a pound of white sugar.
Make a syrup like that for preserves, only using less water; boil the peaches in
the syrup until they are tender; then take them out of the kettle, and place
them in jars; fill up the jars with a brandy syrup, made of a pint of brandy, to
a pint of the sugar syrup from the peaches. Cook them very carefully, and dip
the mouths of the jars in rosin melted, and keep them in a cool dark place.
APRICOTS IN BRANDY
Peaches and apricots are brandied the same way. Gather them as fresh as
possible. Apricots should be taken from the tree as soon as ripe, as they soften
so rapidly. Rub each one with a coarse towel, but do not peel it. Make a syrup
of half the weight of the fruit in sugar, and just water enough to dissolve it.
When the syrup is prepared and hot, put in the apricots, let them simmer until
tender; then take the fruit out, and place it on dishes, then expose them to the
sun, or in a warm oven to dry and harden. Boil the syrup again,
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