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This recipe comes from The New Fannie Farmer Cook Book, by Wilma Lord Perkins and Barbara Corrigan, © 1951 Little, Brown and Company.
Brandied Peaches
Dip peaches quickly in hot water, then rub off “fur” with towel. Weigh. For each pound of fruit, allow ¾ pound sugar and 1 cup water and boil 10 minutes. Cook peaches in sirup, a few at a time, for 5 minutes or until tender when tried with a toothpick. Pack firmly in hot sterilized jars. Cook sirup until thick, adding more sugar if juice from peaches has made it watery. Cool, add an equal amount of brandy, bring to boiling point, fill jars to overflowing, and seal.
Brandied cherries. Wash firm cherries, leave on stems, cut short.
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