Brandied Peaches

1. 1

   In medium saucepan, combine sugar, water and cinnamon; bring to a boil.

2. 2

   Boil rapidly for 5 minutes.

3. 3

   Add a few whole peaches at a time and cook 5 to 10 minutes, or till peaches can be easily pierced with a fork.

4. 4

   Remove fruit from syrup and put in a bowl.

5. 5

   Continue till all peaches have been cooked in the syrup.

6. 6

   Boil remaining syrup till thickened, or till a candy thermometer registers 222 degrees (100 C.).

7. 7

   Cool syrup to room temperature.

8. 8

   Measure syrup; add 1/3 cup (80 ml) brandy for each cup of syrup.

9. 9

   Stir well; pour over peaches in bowl.

10. 10

    Cover and refrigerate brandied peaches till ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.