{"id":7900,"slug":"brandied-peaches-2","title":"BRANDIED PEACHES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["clingstone peaches (largest and finest)","sugar (one pound to a pound of fruit)","brandy (one pint to every four pounds of peaches)","water (enough to dissolve sugar)","blanched peach kernels (about half a dozen)"],"ingredients_norm":["clingstone peach","sugar","brandy","water","blanched peach kernel"],"steps":["Select only the largest and finest quality of clingstone peaches.","Allow a pound of sugar to a pound of fruit, and a pint of the best brandy to every four pounds of peaches.","Make a syrup of the sugar with enough water to just dissolve it, and boil about half a dozen blanched peach kernels with it.","When the syrup boils put in the fruit and let it boil about five minutes.","Remove the fruit carefully upon platters, and let the syrup boil fifteen or twenty minutes longer, skimming it well.","Put the peaches in wide-mouthed glass jars.","If the syrup has thickened pour in the brandy.","Remove from the fire at once, pour over the fruit and seal."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w105:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4f3f7d9a96fdf2bcbe86a3434708564cf647b5d6aa088f1f53c7fa12286b8d30","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/brandied-peaches-2"}