Brandied Peaches

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READY IN: 45mins
Recipe by mollypaul

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

Ingredients Nutrition

  • 4 lbs peaches, peeled
  • clove
  • 4 lbs sugar
  • 3 12 cups water
  • 1 egg white
  • 1 pint brandy (clear brandy preferred)


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

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