Brandied Peaches Yams Recipes

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BRANDIED PEACHES



Brandied Peaches image

This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.

Provided by The New York Times

Categories     project, dessert

Time 7h

Yield Makes 2 pints

Number Of Ingredients 3

3 pounds ripe peaches
3 cups sugar
About 1/2 cup brandy

Steps:

  • Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
  • In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
  • Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
  • Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 0 grams, Carbohydrate 91 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 89 grams

BRANDIED YAMS



Brandied Yams image

Make and share this Brandied Yams recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 10

5 large yams (about 4 1/2 lbs.) or 5 large sweet potatoes (about 4 1/2 lbs.)
1/4 cup sugar
1/4 cup brandy
3 tablespoons butter or 3 tablespoons margarine, melted
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon pepper
1 tablespoon butter or 1 tablespoon margarine, melted
1 tablespoon grated orange rind

Steps:

  • Cook yams in boiling water to cover 45 minutes or until tender; cool to touch.
  • Peel and mash.
  • Stir in sugar and next 6 ingredients; spoon mixture into a lightly greased 11x7 inch baking dish.
  • Brush top with 1 tablespoon melted butter; sprinkle with orange rind.
  • Bake at 350 degrees for 25-30 minutes.

BRANDIED PEACHES & YAMS



Brandied Peaches & Yams image

This is another recipe that is part of my recipe exchange program w/SusieQusie & is from the "1 of a Kind Cookbook" of the Junior League of Mobile, AL. SQ was so proud of herself for having undone a nearly lifelong dislike of sweet potatoes that she put this 1 on my agenda. Thx SQ!

Provided by twissis

Categories     Yam/Sweet Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (29 ounce) canned peach halves (drained & syrup reserved)
2 tablespoons butter (at room temp)
2 1/2 cups canned sweet potatoes (or yams in light syrup, drained, heated thru & mashed)
2 tablespoons brown sugar
1 1/2 teaspoons orange peel (grated)
2 tablespoons brandy (or peach brandy)
nuts (chopped, topping garnish)
brown sugar (topping garnish)

Steps:

  • Drain peaches & arrange halves in a baking dish w/cut side up (To make more secure, cut a thin slice from the bottom).
  • Cream canned sweet potatoes & butter.
  • Add brown sugar, orange peel, salt & brandy (If needed, use reserved peach syrup to get a smooth consistency).
  • Spoon mixture into peach halves.
  • sprinkle w/chopped nuts + brown sugar
  • bake at 350°F (uncovered) for 15-20 minutes.

Nutrition Facts : Calories 227.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 67.8, Carbohydrate 45.2, Fiber 4.3, Sugar 27.3, Protein 1.7

BRANDIED PEACH FOOL



Brandied Peach Fool image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 5

2 cups peeled and sliced peaches
1/4 cup sugar
1/4 cup brandy
2 cups whipped cream
4 thin peach slices

Steps:

  • In a saucepan, combine the peaches, sugar and brandy. Cook over medium heat until peaches become tender, about 10 minutes. Remove peaches from the heat and refrigerate until completely cooled. Fold cooled fruit mixture into whipped cream. Refrigerate for several hours. Serve in chilled brandy snifter glasses. Garnish with a few sliced peaches.

BRANDIED CANDIED SWEET POTATOES



Brandied Candied Sweet Potatoes image

This has been a Thanksgiving favorite of ours for many years because it is different from the many mashed sweet potatoes recipes.

Provided by Kathy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 45m

Yield 8

Number Of Ingredients 5

2 pounds sweet potatoes, peeled and diced
½ cup butter
½ cup packed brown sugar
½ cup brandy
½ teaspoon salt

Steps:

  • Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
  • In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 36.3 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 3.4 g, Protein 1.9 g, SaturatedFat 7.3 g, Sodium 293.5 mg, Sugar 18.1 g

BRANDY BAKED PEACHES



Brandy Baked Peaches image

Peaches are cut into halves, topped with a brandy-cinnamon sauce, and baked for 30 minutes. Place peaches on individual serving dishes, top with ice cream, and drizzle with sauce for a light summer dessert.

Provided by Wilemon

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 6

Number Of Ingredients 10

cooking spray
3 fresh peaches, halved and pitted
¼ cup butter
1 tablespoon sliced almonds
¼ cup honey
¼ cup brown sugar
1 ½ teaspoons ground cinnamon
2 tablespoons brandy
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
  • Arrange peaches cut-side up in the prepared baking dish.
  • Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
  • Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 24.4 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 85.6 mg, Sugar 23.6 g

BRANDIED POACHED PEACHES



Brandied Poached Peaches image

Categories     Dessert     Poach     Peach     Vanilla     Brandy     Fall     Vegan     Gourmet     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2/3 cup sugar
1/2 cup fresh orange juice
2 cups water
5 (4-inch-long) strips fresh orange zest
1/2 vanilla bean, halved lengthwise
8 firm-ripe small peaches (2 to 2 1/2 lb total)
1 1/2 to 2 tablespoons brandy or Cognac

Steps:

  • Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
  • Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
  • Peel peaches and serve whole with syrup.

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