Brandied Peaches Recipe – Australian Special
Brandied peaches are a delightful and sophisticated treat that combines the sweet, juicy flavor of ripe peaches with the rich, warming notes of brandy. This elegant dessert or preserve is perfect for special occasions or simply to elevate a regular meal. The process involves simmering peach slices in a mixture of sugar, spices, and brandy, allowing the flavors to meld together beautifully. The result is a luscious, boozy treat that can be enjoyed on its own, as a topping for desserts like ice cream or yogurt, or even incorporated into savory dishes for a unique twist. Whether you’re looking to impress guests or simply indulge yourself, brandied peaches are a delicious way to savor the essence of summer fruit all year long.
- Prep Time15 min
Brandied Peaches Ingredients:
- 4-6 ripe peaches
- 1 cup brandy
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick (optional)
- 2-3 whole cloves (optional)
- 1 teaspoon lemon juice (optional, for extra flavor)
Prepare the Peaches:
Wash and Peel: Wash the peaches thoroughly. Peel them if desired (the skin can be left on if you prefer).
Pit and Slice: Cut the peaches in half, remove the pits, and slice them into desired pieces (quarters or smaller slices work well).
Prepare the Syrup:
Combine Ingredients: In a large pot, combine the sugar and water. Add the cinnamon stick and cloves if using.
Heat: Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar completely.
Simmer: Reduce the heat and let it simmer for a few minutes until the syrup slightly thickens.
Prepare the Jars:
Sterilize Jars: Make sure your jars and lids are sterilized by boiling them in water or running them through a dishwasher cycle on high heat. This prevents bacterial contamination.
Warm Jars: It’s helpful to warm the jars slightly by placing them in an oven at a low temperature (about 200°F or 90°C) for a few minutes. This helps prevent cracking when adding hot syrup.
Pack the Peaches:
Fill Jars: Place the sliced peaches into the sterilized jars, packing them gently but firmly. Leave about 1/2 inch (1.25 cm) of headspace at the top of each jar.
Add the Syrup and Brandy:
Pour Syrup: Pour the hot syrup over the peaches in the jars, leaving about 1/2 inch (1.25 cm) of headspace.
Add Brandy: Add 1-2 tablespoons of brandy to each jar, adjusting based on your preference for strength.
Add Lemon Juice: If using, add a teaspoon of lemon juice to each jar for extra flavor and acidity.
Seal the Jars:
Wipe Rims: Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Add Lids: Place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight.
Process the Jars (Optional for Long-Term Storage):
Boil Water: If you want to preserve the peaches for long-term storage, process the jars in a boiling water bath. Make sure the jars are fully submerged and boil for 10-15 minutes.
Cool: Remove the jars and let them cool on a clean towel or rack. The jars should seal properly as they cool (you should hear a “pop” sound indicating a good seal).
Store and Enjoy:
Cool and Store: Once the jars are completely cool, store them in a cool, dark place. Allow the peaches to sit for at least a week before consuming to let the flavors meld.
Serve: Brandied peaches can be enjoyed straight from the jar, or used as a topping for ice cream, yogurt, or even in baked goods.
