Recipe for Brandied Peaches

After writing my MM post, I got to wondering about the actual receipe so I went online to find one similar to hers. Like I said, hers were maroon or deep pink. I don't know if she added food coloring or not. A note to all of us: While our relatives are still living, ask them these things. It's impossible to replicate otherwise. Wish I'd thought ahead.

Here's what I found:

RECIPE FOR BRANDIED PEACHES:

1 peck peaches (a peck is equal to 8 dry quarts)
1 quart brandy
1 x sugar ( looked up the "x" and couldn't find an equivelent, but another online recipe shows

1 lb. sugar per pound of peaches)

2 tbs. cloves

2 lg. cinnamon sticks

Directions:

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.

(I don't know about you guys, but I "peel" my peaches. Skinning sounds so, well, can you be cruel to a peach? And I know my grandmother kept hers for a year - I remember her telling me.)