PEACH BRANDY RECIPES

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PEACH BRANDY RECIPE - FOOD.COM



Peach Brandy Recipe - Food.com image

Posted in reply to a message board request for "Fruit Liqueur/Brandy." Note:Use only fully ripened, unblemished fruit. Cooking time = fermenting time

Total Time 36015 minutes

Prep Time 15 minutes

Cook Time 360

Yield 1 Quart

Number Of Ingredients 4

5 cups fresh peaches, washed,pitted and mashed
1 1/2 cups granulated sugar
1/2 cup honey
1 (750 ml) bottle vodka or 1 (750 ml) bottle brandy

Steps:

  • Use only fully ripened, unblemished fruit.
  • Wash and remove pits.
  • Chop and mash fruit.
  • Place in a plastic container or large glass bottle.
  • Dissolve sugar in the vodka or brandy.
  • Pour over the fruit.
  • Cover and let sit in a cool dark place for 4 to 6 months.
  • Strain out the fruit and bottle.
  • Your peach brandy is ready to drink!

Nutrition Facts : Calories 3645.3, FatContent 2.1, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 13.9, CarbohydrateContent 520.7, FiberContent 13.1, SugarContent 510.2, ProteinContent 8.2

BRANDIED PEACHES RECIPE - NYT COOKING



Brandied Peaches Recipe - NYT Cooking image

This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.

Provided by The New York Times

Total Time 7 hours

Yield Makes 2 pints

Number Of Ingredients 3

3 pounds ripe peaches
3 cups sugar
About 1/2 cup brandy

Steps:

  • Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow “X” in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
  • In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
  • Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don’t need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
  • Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

Nutrition Facts : @context http//schema.org, Calories 389, UnsaturatedFatContent 0 grams, CarbohydrateContent 91 grams, FatContent 0 grams, FiberContent 3 grams, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 1 milligram, SugarContent 89 grams

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