Brandied Peaches Ii Recipe

1. 1

   Halve and pit the peaches.

2. 2

   The fruits can be peeled for a classic effect, but this is not necessary.

3. 3

   Pack peach halves into sterilized jars, layering with sugar as you go.

4. 4

   Leave at least 1 inch head space at the tops of the jars.

5. 5

   Pour in the brandy to cover the peaches by 1/2 inch, making sure there are no air pockets between the fruits.

6. 6

   Seal the jars, label and shake well.

7. 7

   Keep in a cold dark place for at least 2 to 3 months before using to allow the flavors to develop.

8. 8

   Shake occasionally during the first week of storage to make sure the sugar dissolves.

9. 9

   This recipe yields about 2 qts.

* Per serving · 4 servings · Values may vary.

No additional tips available.