Brandied Peaches

We have been blessed with a bounty of peaches and nectarines this summer so this recipe has been on repeat. The jars store well in the frig for a few months and will be a welcome treat in the colder months. Peaches are still in season!

This recipe has been adapted from Ms. Edna Lewis cookbook "The Taste of Country Cooking".

Brandied Peaches 🍑

  • 7 pounds fine peaches (no blemishes)
  • 4 pounds cane sugar
  • 2 cups distilled water
  • 1 quart brandy 8 1-quart jars

In a large pot, cook sugar and water gently until sugar is dissolved. Meantime, wash the peaches well and cut into eight pieces. Place the peaches in the sugar syrup and cook for 15 minutes until tender. Remove the peaches only, allowing the syrup to cook and reduce by 1/3. Add an equal amount of brandy to syrup and heat until hot. 

When syrup is hot, fill the jars with peaches and top with brandy sugar syrup. Do not overfill the jar, up to the "neck" is plenty. Wipe the top. placing tops and rings. Store in the refrigerator for a few months.

This is a wonderful topping for cakes, biscuits and just on their own.

Enjoy!

Tammy