Morris White Peaches Preserved In Brandy Syrup

Ingredients

• 6 pounds Morris White peaches
• 6 pounds sugar
• 1 cup brandy per 2 cups syrup

Method

1. 1 Peel peaches carefully and submerge in cold water to prevent browning.
2. 2 Make a syrup with 2 pounds of sugar and cook peaches slowly until tender.
3. 3 Remove peaches to a platter to cool.
4. 4 Make a rich syrup with the remaining 4 pounds of sugar, remove from heat, and cool slightly.
5. 5 Pack peaches into jars and pour syrup over them, adding 1 cup brandy for every 2 cups of syrup.