Southern Peach Brandy
Wash one dozen large, ripe freestone peaches well and cut them in
half. Discard the stones. In a sterile 1 gallon crock with a lid,
combine 2 pounds sugar and a fifth of good gin. Stir to dissolve. Add
the peaches and stir to coat. Cover with the lid plus a clean kitchen
cloth to keep the dust off. Set in a fairly cool dark place where it
can ferment almost undisturbed for a few months. Several days later,
check the brew and add more liquor if necessary. Taste for sweetness.
You can add more sugar at this time. Keep the jar covered until late
November. Any time after that strain the brew thru a fine wire mesh
sieve or several layers of clean cheesecloth. Put the fruit into a
large wide-mouth jar with a lid, add some of the brandy and use to
serve with sweetened whipped cream, pound cake or vanilla ice cream
for dessert. Bottle the liquor in pretty decanters to have on hand
for the holidays, for gifts and parties.