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Spiced Peaches in Brandy

August 22, 2008

I like to give preserves as gifts at Christmas and these are ideal. Delicately scented with cloves, mace and cinnamon, and swimming in a good dose of brandy, they combine traditional Christmas flavours and make a delicious dessert.

 

The recipe:

Makes 2 x 1 litre kilner jars

14 medium-sized peaches

650g granulated sugar

800ml water

400ml brandy

10 cloves

cinnamon stick

2 blades of mace

Peel the peaches by dipping them in boiling water to loosen skins. The skins should then rub off easily. Halve and remove stones. Prick all over with a cocktail stick or needle.

Next, make the syrup by bringing the sugar and water to the boil in a very large pan (you’ll be adding the peaches later so you need a pan that will accommodate them and the liquid). Add the spices and boil rapidly for 3 minutes. Add the peaches and poach for 10 minutes. 

Remove the peaches using a slotted spoon and divide between the kilner jars. Pour 200ml of brandy into each jar. Allow the syrup to cool then top up the jars with the syrup. Don’t worry if you have a quantity of syrup left over, it’s nice drizzled over some good vanilla ice-cream. Seal the jars and store in a cool, dry place. Use within 6 months.

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5 Comments leave one →
  1. August 22, 2008 7:46 pm

    This looks delicious and simple enough. I’ll be passing these out for Christmas, too! Thanks for sharing!

  2. Zylo permalink
    August 23, 2008 5:47 pm

    I’m drooling over here. Can I have some with breakfast?

  3. July 28, 2010 1:56 pm

    Those look so pretty. I’m making some right now–hope they end up as pretty as yours. I’m trying them with whole small peaches, which I expect to have trouble fitting into jars!

  4. aastricker permalink
    September 22, 2010 8:39 pm

    Oooh! I wish peaches weren’t finished here. I’ll have to remember this for next year.

  5. fred permalink
    October 28, 2010 5:00 pm

    Does anyone know if you are supposed to process these as one would do when canning other types of fruits? Or do you just seal up the jars and store them as is? Seems a bit odd. Thanks.

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