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Brandied Peaches
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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.

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