Brandied Peaches

Ingredients

• 2.5 pounds Fresh Peaches (About 6-8 medium peaches. Original recipe calls for '1 peck' (approx. 10-12 pounds), scaled down for modern portions.)
• 1.25 pounds Granulated Sugar (Approximately 2.5 cups. Original recipe calls for 'half their weight in sugar'.)
• 750 ml High-Proof Alcohol or Brandy (A standard bottle of brandy, vodka, or other neutral high-proof spirit (at least 80 proof/40% ABV). Original recipe calls for '1 quart' (approx. 946 ml).)

Instructions

1. 1Wash the fresh peaches thoroughly under cold running water. Score a small 'X' at the bottom of each peach with a sharp knife. Prepare a large bowl of ice water for shocking the peaches.
2. 2Bring a large pot of water to a rolling boil. Carefully immerse 2-3 peaches at a time into the boiling water for 30-60 seconds, or until the skin around the 'X' begins to loosen. Using a slotted spoon, immediately transfer the blanched peaches to the prepared ice water bath. Let them cool for 2-3 minutes. Once cool enough to handle, easily peel the skins off the peaches. Repeat this process with the remaining peaches.
3. 3Once peeled, slice the peaches into halves or quarters, removing the pits. Ensure your stone jar (or clean, sterilized glass jars with tight-fitting lids) is ready. For modern use, 2-3 quart-sized (approx. 1-liter) glass jars are suitable.
4. 4In your prepared jar(s), create alternate layers of sliced peaches and granulated sugar. Start with a layer of peaches, then sprinkle a generous amount of sugar over them, then another layer of peaches, and so on, until all peaches and sugar are used. Leave about 1-inch of headspace from the top of the jar.
5. 5Carefully pour the high-proof alcohol or brandy over the layered peaches and sugar, ensuring the peaches are completely submerged. Fill the jar(s) to within 1/2 inch of the rim. Cover the jar(s) closely with a tight-fitting lid. The original recipe suggests placing a heavy piece of cloth under the cover for an extra seal; while not strictly necessary with modern canning lids, it can provide an additional layer of protection against air exposure. Ensure the lid is very secure.
6. 6Store the sealed jar(s) in a cool, dark place (like a pantry or cellar) for a minimum of 4 weeks, and ideally 2-3 months, to allow the flavors to meld and the peaches to infuse with the alcohol. Gently shake or invert the jar every few days for the first week to help dissolve the sugar. The longer they infuse, the deeper the flavor will be. Once infused, the brandied peaches can be stored for several months, or even up to a year, in a cool, dark place.