Brandied Peaches
No ratings yet
United States
Known as an American recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 7 ingredients
- Rub
- 1 ounce of peach-stones
- 6 pounds of white sugar
- a pound of sugar
- 12 pounds of fruit
- Water
- Brandy
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- BRANDIED PEACHES (No.
- 1) 12 pounds of fruit, 6 pounds of white sugar.
- Sprinkle sugar on the fruit and let it stand 6 hours.
- Then boil till fruit is tender.
- Add 1 ounce of peach-stones to boiling mixture.
- When cold, add peach brandy to taste.
- BRANDIED PEACHES (No.
- 2) Pour hot boiling water over white clingstone peaches and rub the peeling off.
- Make a rich syrup of half a pound of sugar to a pound of fruit.
- Add water to sugar, and when the syrup boils up, drop the peaches in and let them cook till the fruit can be pierced with a straw.
- Remove the peaches and put in a jar.
- Let the syrup boil till very thick, and while warm add an equal part of brandy and pour over the fruit.
- Seal in glass jars.
- Ready for use at any time.
Plating
Cookware for this recipe
-
Saucepan
-
Vegetable peeler