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    You are in: Home / Recipes / Brandied Peaches Recipe
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    Brandied Peaches

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Molly53's Note:

    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

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    • 4 lbs peaches, peeled
    • clove
    • 4 lbs sugar
    • 3 1/2 cups water
    • 1 egg white
    • 1 pint brandy (clear brandy preferred)

    Directions:

    1. 1
      Insert 2 cloves in each whole, peeled peach.
    2. 2
      Make a syrup of the sugar and water.
    3. 3
      Beat the egg white to a froth and add to the syrup; skim.
    4. 4
      Add fruit, one layer at a time, and boil for five minutes.
    5. 5
      Pack in sterilized jars.
    6. 6
      Boil the syrup about ten minutes more, or until thickened.
    7. 7
      Remove from heat, add brandy and pour over the fruit.
    8. 8
      Seal at once in a boiling water bath.

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    Nutritional Facts for Brandied Peaches

    Serving Size: 1 (4936 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1812.0
     
    Calories from Fat 8
    56%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 15.1 mg
    0%
    Total Carbohydrate 397.5 g
    132%
    Dietary Fiber 5.4 g
    21%
    Sugars 393.1 g
    1572%
    Protein 4.0 g
    8%

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