Total Time
1hr 15mins
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.

Ingredients Nutrition

  • 8 peaches, skinned, halved & pitted (2# total)
  • 4 cups sugar
  • 23 cup water
  • 1 teaspoon almond extract
  • brandy (see recipe)

Directions

  1. Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
  2. Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
  3. To the boiling syrup, add peach halves and extract.
  4. When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
  5. Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
  6. Seal jars with lids, shake gently to mix syrup and brandy.
  7. Store in a cool dark place--use within six months.
  8. I've also added a pinch of cinnamon and cloves with VERY good results.
Most Helpful

5 5

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.