Free-Stone Peaches Preserved With Clarified Sugar Syrup

Ingredients

• 1 dozen large yellow free-stone peaches
• 1 lb loaf sugar
• ½ cup water
• ½ white of an egg
• Brandy

Method

1. 1 Wipe peaches to remove down and prick each to the stone with a pin.
2. 2 Scald peaches in boiling water for a few minutes to loosen skin; repeat 2-3 times if needed, then drain and dry.
3. 3 Melt sugar with water and egg white in a preserving kettle; boil and skim until clear.
4. 4 Add peaches to syrup, boil briefly, then remove and let sit in syrup overnight.
5. 5 Next day, remove peaches; boil syrup down to half its original quantity without thickening.
6. 6 Pack peaches into a glass jar, pour hot syrup over them, fill with brandy, and seal closely.