On Line Cookbook
Brandied Peaches
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
mhb from nj

Serves/Makes:6 or more servings

  • 2 cups (475 ml) sugar
  • 2 cups (475 ml) water
  • 2 inches of stick cinnamon
  • 6 (or more) small fresh peaches, peeled
  • brandy
  • In medium saucepan, combine sugar, water and cinnamon; bring to a boil.
  • Boil rapidly for 5 minutes.
  • Add a few whole peaches at a time and cook 5 to 10 minutes, or till peaches can be easily pierced with a fork.
  • Remove fruit from syrup and put in a bowl.
  • Continue till all peaches have been cooked in the syrup.
  • Boil remaining syrup till thickened, or till a candy thermometer registers 222 degrees (100 C.).
  • Cool syrup to room temperature.
  • Measure syrup; add 1/3 cup (80 ml) brandy for each cup of syrup.
  • Stir well; pour over peaches in bowl.
  • Cover and refrigerate brandied peaches till ready to use.

This recipe appears not to have a starter, because you really can't reuse the end product syrup.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.