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“Peaches are a Kiwi favorite and these gorgeous brandied peaches are infused with vanilla. They make a wonderful topping for pancakes, ice-cream or enjoy with a dollop of clotted cream for dessert. Brandied peaches require three months of bottling before serving. It's worth the wait! They also make a wonderful food gift.”
2 liters

Ingredients Nutrition


  1. Special equipment: 1 x 2 liter sealable glass jar or 2 x 1 liter sealable glass jars.
  2. Sterilize the jar/s by boiling in water for 2 minutes. Dry with a clean cloth and set aside until needed.
  3. Use a small, sharp knife to cut a small cross at the base of each peach. Place peaches in a large, deep bowl and cover with boiling water. Allow peaches to sit for 2-3 minutes.
  4. Transfer one peach to a plate. Try to peel the skin off. If it comes off easily then drain and peel the remaining peaches. If not, let them sit in the boiling water for a further minute or so.
  5. Cut peaches into quarters and then halve again. Discard the stones. Arrange peaches in layers in the jar alternating with layers of caster sugar. Place the vanilla pod down one side of the jar/s.
  6. Pour over the brandy making sure the peaches are completely covered. Seal tightly then shake gently to help dissolve the sugar.
  7. Place jar/s in a cool, dark place for 3 months. Make sure you shake the jar gently once a week.
  8. After 3 months serve brandied peaches with pancakes, ice-cream or enjoy with a dollop of clotted cream for dessert.

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