Peaches in Brandy

Recipe by Debber
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8-16
UNITS: US

INGREDIENTS

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

  • 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.
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