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Brandied Peaches Recipe
|Peeled peaches||4 Pound|
|Boiling water||1 Quart|
|Peach brandy||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 6400 Calories from Fat 38
% Daily Value*
Total Fat 5 g7%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1985.2 mg82.7%
Total Carbohydrates 1541 g513.5%
Dietary Fiber 27.2 g108.9%
Sugars 1512.4 g
Protein 17 g33%
Vitamin A 118.3% Vitamin C 199.6%
Calcium 15.2% Iron 26%
*Based on a 2000 Calorie diet
Add one layer of peaches at a time and boil gently for 6 minutes.
Peaches will darken if not heated through, but should not be cooked until soft.
Put heated peaches in deep bowl; boil syrup 5 minutes and pour over fruit.
Cover bowl and let stand overnight.
Drain syrup into sauce pot, add remaining sugar, boil 5 minutes and pour back over peaches.
Next day, pack peaches into hot jars, leaving 1/2-inch head space.
Add 3 or 4 tablespoons of brandy to each jar.
Boil syrup until thick, like warm honey.
Pour hot syrup over peaches, leaving 1/4-inch head space.
Remove air bubbles.
Process 10 minutes in boiling water bath.
Peaches should be ready to use in about a month.