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Peach Brandy




  1. Pare peaches but do not stone.
  2. Put a 1/2-inch layer of sugar into a wide-mouth half-gallon jar; then a layer of peaches. Cover well with sugar, carefully filling all crevices.
  3. Repeat layers of sugar and peaches, with sugar on top.
  4. Seal, then let stand for 6 months to ripen.
  5. Drain and bottle liquid.

The peaches may be served as dessert sauce.


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