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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4971 Calories from Fat 57

% Daily Value*

Total Fat 7 g10.5%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0 mg

Total Carbohydrates 1177 g392.2%

Dietary Fiber 40.8 g163.3%

Sugars 1135.3 g

Protein 25 g49.5%

Vitamin A 177.4% Vitamin C 299.4%

Calcium 17.2% Iron 38.3%

*Based on a 2000 Calorie diet

Brandied Peaches Recipe