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Results 41 - 50 of 80 for brandied peaches
In a 1 quart container mix together pineapple, peaches, cherries, sugar and yeast. ... food cake pan. (Brandied fruit is also very good ... spooned over pound cake.)
Drain, keeping 1/2 the juice. ... Cook slowly until blended. Add 3/4 cup brandy. Pour over peaches. Let sit for 24 hours or longer before serving.
Mix fruit, powdered sugar, and brandy together. Stir and chill several hours or overnight. Serves 10.
Combine all ingredients in a ... days before using. Yields 6 cups. Note: Apricot or peach brandy may be substituted for plain brandy, if desired.
45. BRANDY SLUSH
Steep tea bags for 10 minutes in the 2 cups boiled water. Then boil the 7 cups of water and add the 2 cups sugar. Combine the tea and water ...
Combine all ingredients in a clean, non-metal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a ...
Combine all ingredients in a ... at room temperature 3 days before using. Yield: 6 cups. Apricot or peach brandy may be substituted, if desired.
Combine all ingredients in 2 quart non-metallic bowl, stirring gently. Let stand, covered, at room temperature for 3 weeks, stirring twice ...
49. BRANDIED FRUIT
Combine all ingredients in a large glass mixing bowl; stir gently. Ladle mixture into clean jars; cover with metal lids, and screw bands ...
Obtain eight cups apothecary jar ... of sugar (pineapple, peaches, cherries, pears) in the ... at 325°F for 1 hour, 15 minutes, or until done.
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