Brandy Spiced Peaches Recipe
Brandy Spiced Peaches has an amazing taste. Brandy Spiced Peaches gets its taste from peach cooked with spices and flavored with brandy. Brandy Spiced Peaches is cherished by many people.
Ingredients
| Ginger root | 1 Cubic Centimeter, sliced | |
| Cinnamon stick | 2 | |
| Allspice | 1 Tablespoon | |
| Whole Cloves | 1 Tablespoon | |
| Sugar | 5 Cup (16 tbs), divided | |
| Vinegar | 3 Cup (16 tbs) | |
| 1 1/4 cups peach brandy | ||
| Water | 3/4 Cup (16 tbs) | |
| 24 small, firm, ripe peaches, peeled | ||
Directions
Place gingerroot, cinnamon sticks, allspice, and cloves on a piece of cheese cloth; tie ends securely.
Combine spice bag, 2 cups sugar, vinegar, brandy, and water in a large Dutch oven; bring to a boil.
Add peaches; simmer 2 minutes or until thoroughly heated.
Remove from heat; let peaches stand 3 to 4 hours Carefully remove peaches from syrup; set peaches aside.
Add 2 cups sugar to syrup, and bring to a boil.
Remove mixture from heat, and add peaches; cover and let stand 24 hours.
Heat peaches thoroughly in hot syrup.
Pack hot peaches into hot sterilized jars, leaving 1/2 inch headspace.
Add remaining 1 cup sugar to syrup; bring to a boil.
Cover peaches with boiling syrup, leaving 1/2 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process 20 minutes in boiling water bath
Combine spice bag, 2 cups sugar, vinegar, brandy, and water in a large Dutch oven; bring to a boil.
Add peaches; simmer 2 minutes or until thoroughly heated.
Remove from heat; let peaches stand 3 to 4 hours Carefully remove peaches from syrup; set peaches aside.
Add 2 cups sugar to syrup, and bring to a boil.
Remove mixture from heat, and add peaches; cover and let stand 24 hours.
Heat peaches thoroughly in hot syrup.
Pack hot peaches into hot sterilized jars, leaving 1/2 inch headspace.
Add remaining 1 cup sugar to syrup; bring to a boil.
Cover peaches with boiling syrup, leaving 1/2 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process 20 minutes in boiling water bath
Chef
