Title: Brandied peaches
 Categories: Penndutch
      Yield: 1 Servings
 
      1 ea Peach
      1 x  Sugar
      1 qt Brandy
 
  Skin peaches by pouring boiling water over a few at a time and
  allowing to stand a few minutes. Then dip in cold water and skins
  will rub off. After peaches have been skinned, measure them and use
  one half of their weight in sugar. Have a large, clean, covered stone
  crock and put in a layer of peaches and a layer of sugar until all
  ingredients are used. Pour the brandy over the layers. Cover the
  crock with a heavy piece of white muslin before placing on the top of
  the crock. Set aside in a cool place and allow peaches to stand 2 to
  3 months before using.