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Brandied Peaches

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  Peaches 6 Pound (ripe)
  Water 3 Cup (48 tbs)
  Sugar 2 Pound
  Brandy 4 Cup (64 tbs)

1. Bring a large pot of water to a boil. Add the peaches and boil just until the skins loosen, 30 seconds; transfer to a large rimmed baking sheet and let cool. Peel the peaches, then halve and pit them.
2. In a large saucepan,combine the3cups of water and sugar and bring to a boil over high heat, stirring to dissolve the sugar. Boil the syrup until slightly reduced to 4 cups, about 5 minutes. Add the peaches to the syrup and bring to a boil.
3. Using a slotted spoon, transfer the peaches to 4 hot 1-quart canning jars. Add the brandy to the syrup and bring to a boil. Ladle the hot brandy syrup over the peaches and close the jars tightly with the lids and rings. Let cool to room temperature, then refrigerate for at least 1 week before serving. Store unopened jars in the refrigerator for up to 3 months.

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Brandied Peaches Recipe