But if it's peaches that you want to see in brandy, you go about it in
this way: Split the peaches in halves and boil them in a syrup such as
is used for the plums. Boil them two minutes only, then take them out
and remove their skins, put them back in the syrup to simmer for five
minutes; take the pan off and leave the peaches in it till the next
day. Then drain and arrange them carefully in jars. Boil the syrup
down and mix with it an equal quantity of white brandy and when quite
cold pour it over the peaches. Cover the jars tightly. And it's not
for me to tell you when to use them,--because the using of brandied
peaches soon becomes a fixed habit, and it's pretty hard to be able to
tell when not to use them.
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