Recipe courtesy of Gourmet Magazine

Brandied Peaches

  • Level: Easy
  • Total: 10 min
  • Cook: 10 min
  • Yield: 1 quart
Save Recipe

Ingredients

1 pound (about 3 medium) firm-ripe peaches

1 cup sugar

1/4 cup water

1 1/2 cups brandy

Directions

  1. Peel peaches: Cut a small x in the blossom end of each peach. Place peaches in boiling water for about 30 seconds. Remove from boiling water and quickly submerge in ice cold water for a few minutes, or until cool enough to handle. The skin should slip off. Cut peaches in half and remove pit. Dice peaches and put in a sterilized 1-quart Mason-type jar.
  2. In a saucepan bring the sugar and water to a boil over low heat, washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Simmer the syrup for 3 minutes and remove it from the heat. Add 1/2 cup brandy, 2 tablespoons at a time, stirring, and let it cool. Stir in the remaining 1 cup brandy.
  3. Pour the syrup over the peaches. Add more brandy if necessary to cover completely. Seal the jar with the lid and store in a cool place for at least 1 month
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Easy Peach Cobbler

Brandied Peach Fool

Brandied Peach Custard Pie

Cape Brandy Sauce

Frozen Brandied Eggnog

Orange Brandy Hot Chocolate

Brandy Peppercorn Honey Glazed Ham

Peach Cobbler