From http://makinghomemadewindandbeer.blogspot.com
This is a 2006 recipe however I couldn't find it again. From Ben Evert's blog. ( ) are my additions.
Sunday, January 08,2006
I bought an old POennsylvani Dutch Recipe book about 4 years ago and fouind this recipe for a peach brandy. The recipe will make 1 quart and looks like you should make it in August.
Pits, skins, (and flesh) from 20 peaches
1 cup sugar
2 cups hot water
Fill a quart jar (I used half gallon jars) with pits and skins. Make sure that you wash the peaches before peeling. Make a medium sugar sytrup. Pour boiling sugar syrup over peach skins and pits (I layered the peach halves alternately with the pits and skins.) tow ithin 1 inch from the top. Seal. Bury 8 inches undergbround until Christmas. (I didn't have a place to bury it so I put them on top of the refrigerator.) If possible put hay in the hole and around the jar. Strain and serve.
Posted by Ben Evert at 1/08/2006 02:33:00 PM
Labels: Wine Recipe
My notes: I started this on 8/5/2012. I opened it again on 5/5/13. The tops of the peaches oxidized and looked brown but they smelled fine. I strained this the first time through a sieve pushing out all the juices from the peaches and skins. Then I ran the mash that was left through a tea towel. This I strained through the sieve on more time.
Only thing I don't know is if it has to be refrigerated.
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