This brandied peaches recipe is infused with vanilla bean, sugar and good-quality brandy. It makes a wonderful topping for pancakes, ice cream or as is with a dollop of clotted cream for dessert.
Brandied peaches require three months of aging before serving, so plan accordingly. It's worth the wait! And, actually, peaches are at their best and most abundant in August, so they would be ready in time for November and December holiday desserts. They also make a wonderful edible gift.
- 5 large peaches (ripe, unblemished, and washed)
- 3.5 ounces/100 g caster sugar
- 1 vanilla bean (cut in half and split to expose the seeds)
- 20 ounces/600 ml brandy
- Sterilize 2 1-quart jars and lids by boiling in water for 2 minutes. Let air dry on a clean, lint-free dish towel and set aside until needed.
- Use a small, sharp knife to cut a small X shape at the base of each peach. Place peaches in a large, deep heatproof bowl and cover with boiling water. Allow peaches to sit for 2 to 3 minutes.
- Using tongs, transfer one peach to a plate. Try to peel the skin off. If it comes off easily then drain and peel the remaining peaches. If not, let them sit in the boiling water for a further minute or so.
- Peel the peaches and cut in half and remove the pits. Cut each half into 4 pieces so each peach yields 8 slices.
- Arrange peaches in layers in the jars alternating layers of caster sugar. Place half of a split vanilla bean down the side of each jar.
- Pour over the brandy making sure the peaches are completely covered. Seal tightly then shake gently to help dissolve the sugar.
- Place jars in a cool, dark place for 3 months. Make sure you shake the jar gently once a week.
- After 3 months serve brandied peaches with pancakes, ice cream or enjoy with a dollop of clotted cream for dessert.
More Ways to Enjoy Boozy Fruits
- Classic Brandied Fruit Recipe: One of the ways in which fruits can be preserved is in alcohol -- no water-bath processing required -- without fear of botulism. Use seasonal bounty in this Eastern European recipe to have these inebriated fruits on hand year-round.
- Stewed Fruit in Rum Recipe: This German recipe is made with every conceivable fruit and rum so it comes by its rumtopf name honestly. It is begun in the summer and, as each fruit ripens, it goes into the jar to be served at Christmas time.
- Figs in Brandy Recipe: This Spanish recipe really doesn't need to be aged and can be enjoyed the day it is made.