** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Skin peaches by pouring boiling water over a few at a time and allowing to stand a few minutes.
2. Then dip in cold water and skins will rub off.
3. After peaches have been skinned, measure them and use one half of their weight in sugar.
4. Have a large, clean, covered stone crock and put in a layer of peaches and a layer of sugar until all ingredients are used.
5. Pour the brandy over the layers. Cover the crock with a heavy piece of white muslin before placing on the top of the crock.
6. Set aside in a cool place and allow peaches to stand 2 to 3 months before using.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peach, Natural Sweeteners, Alcohol allergies.
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