Brandied Peaches Recipe – Australian Special
Brandied Peaches are a refined Australian dessert that combines ripe peaches with a sweet, spiced syrup infused with brandy. This elegant treat can be enjoyed on its own, served over ice cream, or used as a topping for cakes and pastries. The process involves simmering peach slices in a mixture of sugar, water, and optional spices like cinnamon and cloves, then adding brandy to create a luscious, boozy preserve. Whether you’re looking to impress guests or indulge in a luxurious treat, brandied peaches offer a delightful 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.
Recipe Notes
Peach Selection: Choose ripe, unblemished peaches for the best flavor and texture.
Sterilizing Jars: Ensure jars and lids are properly sterilized to prevent spoilage.
Spice Variations: Experiment with adding spices like vanilla bean or star anise for unique flavor profiles.
Serving Suggestions: Serve brandied peaches chilled over vanilla ice cream or as a topping for sponge cake.
Storage: Store in a cool, dark place for up to six months for optimal flavor.
