Peaches in rum or brandy syrup
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Peaches in rum or brandy syrup
  Peaches    Rum    Syrup    Sauces    Preserves  
Last updated 6/12/2012 12:48:59 AM. Recipe ID 10243. Report a problem with this recipe.
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      Title: Peaches in rum or brandy syrup
 Categories: Preserves, Jellies, Sauces
      Yield: 6 Servings
 
  1 1/2 lb Firm,ripe,very small peaches
    3/4 c  Light brn. sugar,packed
    3/4 c  Granulated sugar
      1 c  Water
    1/2 c  Dark rum or brandy
 
  Scald peaches and remove skins.  In skillet large enough to hold
  peaches in one layer, bring to a boil the sugars and water, stirring.
  Add peaches, cover, and simmer gently for abt. 4 min. Turn fruit
  over, re-cover the skillet, and poach peaches for abt. 4 min. longer,
  or until they are barely tender.
  
  Pour rum or brandy into clean 1 qt. canning jar with 2 pc. screw-on
  lid. Spoon in the peaches gently, packing very tightly without
  squashing them. Boil remaining syrup to thichen it slightly, but
  don't let it carmelize. Pour the syrup slowly over the fruit, leaving
  1/2" headroom. Slip thin knife carefully around the inside walls of
  jar to release any air bubbles.
  
  Cover and seal jar and place in boiling water bath to cover by 2" and
  process for 10 min.
  
  Remove from boiling water and set on rack or towel to cool. Store in
  dark place for at least 1 month-preferably longer-before serving.
  
  Yield: 1 qt.  approx. 6 servings
 




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Recipe ID 10243 (Apr 03, 2005)

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