I usually make this brandy when peaches are at their best (June or July) and bottle it the last of November for Christmas gifts. Another plan ahead recipe.
peaches, washed and unpeeled
2 1/2 lb
1Place peaches in a wide mouth gallon glass jar with a lid; pour in sugar and gin. Put top on top of jar.
2Every day for for swirl jar to help dissolve sugar. After about a week when all the sugar has dissolved, add more gin to cover peaches (peaches will shrink).
3Store in a secure place (I use the bottom of my linen closet). Taste after two months; you may add more sugar or gin to taste.
4When ready to bottle, remove peaches (they are great on ice cream or pound cake). Strain liquid through several layers of cheese cloth so that it will be beautifully clear. Bottle and enjoy. Makes 3/4 gallon.