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Peaches in Brandy

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“What a treat! Too good for kids, of course, so hide them in the far back of the cupboard! *Preserving Nature's Bounty* by Frances Bissell gets all the credit for this one.”
READY IN:
1hr 15mins
SERVES:
8-16
YIELD:
2 quart jars
UNITS:
US

Ingredients Nutrition

  • 8 peaches, skinned, halved & pitted (2# total)
  • 4 cups sugar
  • 23 cup water
  • 1 teaspoon almond extract
  • brandy (see recipe)

Directions

  1. Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
  2. Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
  3. To the boiling syrup, add peach halves and extract.
  4. When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
  5. Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
  6. Seal jars with lids, shake gently to mix syrup and brandy.
  7. Store in a cool dark place--use within six months.
  8. I've also added a pinch of cinnamon and cloves with VERY good results.

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