Brandy Peaches
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 7 ingredients
Possible health benefits
General information, not medical advice.
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Syrup
Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
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
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- Prick the peaches with a needle, put them into a kettle with cold water, heat the water, scald them until sufficiently soft to be penetrated with a straw.
- Take half a pound of sugar to every pound of peaches;
- make the sirup with the sugar, and while it is a little warm mix two thirds as much of white brandy with it, put the fruit into jars and pour the sirup over it.
- The late white clingstones are the best to use.
- Peaches, (not very rich.)—To six pounds of fruit put five of sugar.
- Make the sirup.
- Boil the fruit in the sirup till it is clear.
- If the fruit is ripe, half an hour will cook it sufficiently.
- Peaches, (very elegant.)—First take out the stones, then pare them.
- To every pound of peaches allow one third of a pound of sugar.
- Make a thin sirup, boil the peaches in the sirup till tender, but not till they break.
- Put them into a bowl and pour the sirup over them.
- Put them in a dry, cool place, and let them stand two days.
- Then make a new, rich sirup, allowing three quarters of a pound of sugar to one of fruit.
- Drain the peaches from the first sirup, and boil them until they are clear in the last sirup.
- The first sirup must not be added, but may be used for any other purpose you please, as it is somewhat bitter.
- The large white clingstones are the best.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Colander
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Kettle