• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Brandied Peaches

  • Recipe Submitted by on

Category: Fruit

 Ingredients List

  • 2 cn Peach halves; (1 lb, 13 oz
  • -each)
  • 1/2 c Brandy
  • 1 c Granulated sugar
  • 3 dr Almond extract; (up to 4)


Drain the peaches and reserve 1 cup of the juice. Mix the sugar with the
reserved peach juice and boil until reduced to one-half the original
quantity. Cool, measure, and stir in an equal amount of brandy,
approximately 1/2 cup, and the almond extract. Pour brandy syrup over
peaches and serve or pack peaches in a sterilized one quart glass jar, add
the brandy syrup and seal.

Me ke aloha, Mary

Here, from one of my favorite cookbooks, the Williamsburg Cookbook,
compiled by Letha Booth,, is a delightful recipe.

"Sent to family or friends back home in England, a Virginia ham made a
delectable and much appreciated gift... Another favorite was brandied
peaches. St George Tucker of Williamsburg, writing to his daughter in 1804,
passed on a recipe for 'Brandy Peaches.' In his fine clear handwriting he
advised her:

'Peel your peaches and put them in a stone pot-set the pot into a vessel of
water, and let it boil until a straw will pierce the fruit-then make a
syrup of brandy and sugar-1 lb. of sugar to a qt. of brandy. Set in your
peaches-They will be fit for use in a month-Brown sugar will do very
well-Better without peeling SGT.'"

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