Prep 45 mins
Cook 30 mins
What a treat! Too good for kids, of course, so hide them in the far back of the cupboard! *Preserving Nature's Bounty* by Frances Bissell gets all the credit for this one.
- Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
- Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
- To the boiling syrup, add peach halves and extract.
- When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
- Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
- Seal jars with lids, shake gently to mix syrup and brandy.
- Store in a cool dark place--use within six months.
- I've also added a pinch of cinnamon and cloves with VERY good results.
These peaches are wonderful..I made them about 10 days ago and sampled some today. When I made them up, the taste of the brandy was quite overwhelming. Today, all the flavours have blended well together and just a hint of something that tastes like a liqueur. I also have a whole bottle of the liquid which I think will be a nice sauce over ice cream or over strawberries. I will try adding the spices next time I prepare these.