Categories: Condiment, Preserve 
      Yield: 1 servings 
  
     18    To 20 Peaches, fully ripe           2 c  Sugar 
    1/2 c  Water, or more as needed           18    To 25 Sprigs spearmint 
    1/4 c  Brandy                                   -OR other mint 
      3 tb Lemon juice                     
  
  Pit, skin, and slice the peaches.  Place them in a large pan with enough 
  water to prevent sticking and cook 15 to 20 minutes or until soft. 
   
  Puree the peaches in a food processor and return to the saucepan, adding 
  the brandy, lemon, sugar, and mint sprigs.  Simmer over low heat, stirring 
  frequently, 30 to 35 minutes or until the puree thickens.  Remove the mint 
  and fill clean 1/2-pint jars with peach butter to within 1/4-inch of the 
  top.  Wipe, seal, and process in a boiling water bath for 10 minutes. 
   
                                Source: Karen Kaleta Johnson 
                                        Franklin, North Carolina 
                                        The Herb Companion, June/July 1993 
                                        Typed for you by Karen Mintzias