December 5, 2011
iStock/kenishrotie
Peaches
“For a most delectable breakfast, I prefer the following.” — W.C. Fields
Ingredients
- 5 pounds peaches
- 3 pounds sugar
- 4 cups water
- 2 cups brandy
Directions
Split the peaches, remove pits, and cook in a syrup composed of sugar and water. When the peaches are tender, remove to a container, and continue cooking the syrup until it has thickened. Add the brandy and pour over the peaches while hot. Seal and let cool until ready for use.
Nutritional Facts
Servings18
Calories Per Serving399
Total Fat0.3g0.5%
Sugar86gN/A
Protein1g2%
Carbs88g29%
Vitamin A20µg2%
Vitamin C8mg14%
Vitamin E0.9mg4.6%
Vitamin K3µg4%
Calcium10mg1%
Fiber2g8%
Folate (food)5µgN/A
Folate equivalent (total)5µg1%
Iron0.4mg2%
Magnesium12mg3%
Niacin (B3)1mg5%
Phosphorus26mg4%
Polyunsaturated0.1gN/A
Potassium241mg7%
Sodium3mgN/A
Sugars, added75gN/A
Zinc0.2mg1.6%