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Add a photoServings: 6
Ingredients
- 1Â 1/2 lb Hard,ripe,very small peaches
- 3/4 c. Light brn. sugar,packed
- 3/4 c. Granulated sugar
- 1 c. Water
- 1/2 c. Dark rum or possibly brandy
Directions
- Scald peaches and remove skins. In skillet large sufficient to hold peaches in one layer, bring to a boil the sugars and water, stirring. Add in peaches, cover, and simmer gently for abt. 4 minutes. Turn fruit over, re-cover the skillet, and poach peaches for abt. 4 minutes. longer, or possibly till they are barely tender.
- Pour rum or possibly brandy into clean 1 quart. canning jar with 2 pc. screw-on lid.
- Spoon in the peaches gently, packing very tightly without squashing them.
- Boil remaining syrup to thichen it slightly, but do not let it carmelize.
- Pour the syrup slowly over the fruit, leaving 1/2" headroom. Slip thin knife carefully around the inside walls of jar to release any air bubbles.
- Cover and seal jar and place in boiling water bath to cover by 2" and process for 10 minutes.
- Remove from boiling water and set on rack or possibly towel to cold. Store in dark place for at least 1 month-preferably longer-before serving.
- Yield: 1 quart. approx. 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 6 servings | |
| Calories 140 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 1mg | 0% |
| Total Carbs 25.0g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 24.98g | 17% |
| Protein 0.0g | 0% |
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