Brandied Peaches

posted by Katie 07-23-99 8:35 AM

Brandied Peaches

3 pounds sugar, divided
1 tsp. salt
1quart boiling water
4 pounds whole, peeled peaches
3/4 c. peach brandy

Dissolve 1/2 the sugar and the salt in the boiling water. Add one layer of peaches at a time and boil gently for 6 minutes. Peaches will darken if not heated through, but should not be cooked until soft.

Put heated peaches in deep bowl; boil syrup 5 minutes and pour over fruit. Cover bowl and let stand overnight.

Drain syrup into saucepan, add remaining sugar, boil 5 minutes and pour back over peaches.

Next day, pack peaches into hot jars, leaving 1/2" head space. Add 3 or 4 Tbsp. brandy to each jar. Boil syrup until thick, like warm honey. Pour hot syrup over peaches, leaving 1/4" head space. Remove air bubbles. Adjust caps. Process 10 minutes in a boiling water bath. Peaches should be ready to use in about a month.

Yield: about 3 pints.

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