Blackraspberry Brandy?

Question

How can I make it from scratch

Does somebody have a recipe

Answer 1

substitute peaches with black raspberries

INGREDIENTS:
peaches
sugar
water
brandy
wide mouth jars
PREPARATION:
Weigh the peaches and take half their weight in sugar. For example: 8 pounds of peaches will require 4 pounds of sugar. Then measure their volume, you'll need the same amount for the water. Also have on hand at least 3 pints of a good brandy.

Make a sugar syrup with the water and sugar and cool.
When it is completely cool, peel the peaches and drop them into the syrup. Return the pot to the stove and cook them gently until they are just tender. During cooking, carefully lift those from the bottom of the pot to the top. Remove the peaches from the syrup and cool them on platters. Reserve the syrup. Cover the syrup and set aside until needed.

When the peaches are cold, place them in the jars with the top of the peaches about 1-inch below the top of each jar. Cover them completely with the brandy. Let stand, covered for 10 days.

After 10 days, drain the brandy and reserve it. Fill the jars to within 2 inches of the top with the reserved syrup. Add the brandy to fill and screw on the jar tops as tightly as possible. Store in a cool, dark place 6 months before using. The remaining brandy and syrup may be used for other peaches or for flavoring creams.
To serve:
The peaches make an excellent accompaniment to veal, pork, ham or poultry dishes. They may also be served as a dessert with some whipped cream. The possibilities are endless.