Today is National Brandied Fruit Day
4 lbs. Select large clingstone peaches
4 lbs. granulated sugar
1 pint high quality brandy
In a large pan, put sugar with about 1 cup of water (or just enough water to dissolved it). Blanch 6 whole peach kernels and add to the sugar.
When the syrup begins to boil, add the fruit and boil for 5 about minutes. Remove fruit carefully to a tray and allow the syrup to continue to boil for 15-20 minutes longer to thicken, skimming any foam from the surface with a large, flat spoon or skimmer.
Put peaches into sterilized wide-mouth canning jars with the cut side facing downward.
Once the syrup has thickened, remove from the heat and pour in the brandy, mixing well. Pour the brandy syrup directly over the fruit in the jars. Adjust seals and store in a cool, dark place.
If peaches are exposed to light, they will discolor, and although they will still be good to eat, the product will be less appealing. For this reason, peaches are very often put up in blue tinted jars, but these jars are now scarce.
If you wish to process the peaches (they will be less firm), process in a boiling water bath for 5 minutes. This recipe, which has been handed down over many generations, does not call for any processing time because the alcohol is a preservative