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
Yield Makes 2 pints
Number Of Ingredients 3
- 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
Sweet summer preserved in a jar. Clingstone peaches work really well with this recipe. Aging improves flavor. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Yield 5 pints
Number Of Ingredients 6
- Insert 2 cloves in each whole, peeled peach.
- Make a syrup of the sugar and water.
- Beat the egg white to a froth and add to the syrup; skim.
- Add fruit, one layer at a time, and boil for five minutes.
- Pack in sterilized jars.
- Boil the syrup about ten minutes more, or until thickened.
- Remove from heat, add brandy and pour over the fruit.
- Seal at once in a boiling water bath.
Nutrition Facts : Calories 1812.1, Fat 0.9, SaturatedFat 0.1, Sodium 15.2, Carbohydrate 397.6, Fiber 5.5, Sugar 393.1, Protein 4
BRANDIED PEACH FOOL
- 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.
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
- Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
- Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
- To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 32.8 g, Cholesterol 54.5 mg, Fat 18.5 g, Fiber 3.6 g, Protein 2.2 g, SaturatedFat 9.5 g, Sodium 22 mg, Sugar 25 g
PEACHES IN BRANDY
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.
Provided by Debber
Yield 2 quart jars, 8-16 serving(s)
Number Of Ingredients 5
- Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
- Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
- To the boiling syrup, add peach halves and extract.
- When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
- Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
- Seal jars with lids, shake gently to mix syrup and brandy.
- Store in a cool dark place--use within six months.
- I've also added a pinch of cinnamon and cloves with VERY good results.
Nutrition Facts : Calories 426.7, Fat 0.2, Sodium 0.4, Carbohydrate 109.4, Fiber 1.5, Sugar 108.2, Protein 0.9
BRANDY BAKED PEACHES
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
Number Of Ingredients 10
- 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
- 1. Combine sugar and water in a saucepan. Bring to boil and cook until sugar dissolves - keep the syrup hot. 2. Dip the peaches into scalding water for 30 seconds to 1 minute to loosen the skin; immediately plunge into cold water. Peel, half, and remove pits. Treat fruit to prevent darkening. 3. Drain the peaches and pack firmly into hot jars, cavity sides down. 4. Pour in 1/4 cup of hot sugar syrup. Pour 3-4 tablespoons of brandy over fruit. Add enough syrup to fill the jars within 1/2 inch of top. 5. Seal. Process in a simmering hot water bath for 25 minutes.
- Fill a large bowl halfway with cold water, and add lemon juice. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in water as they are peeled.
- Combine sugar, cinnamon sticks, and 3 quarts water in a large stockpot. Drain pears, and add to pot. Bring mixture to a boil, reduce heat, and simmer until just tender when pierced with a knife, 10 to 30 minutes, depending on size and ripeness.
- Remove pears from liquid with a slotted spoon, and divide evenly among three quart jars.
- Raise heat under pot to high, and cook liquid until reduced to 2 cups, about 50 minutes. Remove from heat; strain liquid through a sieve lined with cheesecloth into a bowl. Divide the liquid evenly among the jars, and add about 1 cup brandy, or enough to cover pears, to each. Allow jars to cool, and screw on lids. Refrigerate for several weeks before eating to allow flavors to develop.
BRANDIED POACHED PEACHES
- 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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- 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.
- In a large saucepan, combine the 3 cups 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.
- 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 one week before serving. Store unopened jars in the refrigerator for up to 3 months.
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Top Asked Questions
How do you make Peaches with brandy?Boil sugar and water with spice bag, in large pot. When syrup is clear, add peaches. Cook until tender, but not soft. Place on platter to drain. Continue to boil syrup until thick. Remove syrup from heat, allow to cool. Add brandy, stir well. Place peaches in sterile jars and cover with syrup, seal. This recipe yields 4 quarts.
How do you boil Peaches to make syrup?Peel the peaches, then halve and pit them. In a large saucepan, combine the 3 cups 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.
How to cook fresh peaches in the oven?Directions: 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.
How to preserve brandied Peaches?Brandied peaches were one of several methods used to can or preserve peaches. Brandied peach recipes are listed under relishes and preserves. Methods of Preserving. 1) Canned: peaches are cooked in a sugar and water syrup and placed in jars.