Amongst the cookbooks in the Fenyes Mansion are handwritten vintage recipes from a century ago. Since August is National Peach Month, we decided to share Eva Scott Fenyes' recipe for brandied peaches, plus her non-alcoholic alternative - spiced peaches.
Take freestone peaches, place in hot water, then peal [sic]. Half a cup of water to not quite a pound of sugar (7 lbs of sugar to a crate of peaches). Boil to a thin syrup, then put in peaches and cook until peaches are done. Take out peaches and lay on large platter. Cook the liquid until it becomes a rich syrup, add a quart of brandy. Place peaches in jars and pour over the hot syrup.
For spiced peaches, follow same recipe, omitting the brandy and using vinegar in place of water. Stick a couple of cloves in each peach and cook the other spices in a cheese cloth bag.
On her blog, A Taste of History with Joyce White, the food historian provides examples of other brandied peach recipes from cookbooks dating from 1799-1885:
If you try to replicate these vintage recipes, please let us know how they turn out.
- Michelle L. Turner
Check out these other blogs featuring Eva Scott Fenyes’ recipes: