Brandied Peaches
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Yield: Makes 1 quart.
Goes with turkey and ham best of all.Ingredients:
2 14-ounce cans cling peach halves in heavy syrup1 cup brown sugar
1 tablespoon whole cloves
1 teaspoon allspice
1/2 cup cider vinegar
4 tablespoons brandy
Instructions:
Put the peach halves and syrup, lessened by 4 tablespoonsful, into a saucepan. Add the sugar, cloves, allspice and vinegar. Bring to a boil. Simmer 8 minutes and cool.
Add the brandy. Pierce each peach half with one whole clove. Store in a covered jar in the refrigerator for 24 hours before serving.
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