Peaches In Brandy
Ingredients
1 1/2 pounds firm, ripe, very small peaches
3/4 cup light brown sugar, packed
3/4 cup granulated sugar
1 cup water
1/2 cup Brandy
Preparation
1
Scald peaches and remove skins. In skillet large enough to hold peaches in one layer, bring to a boil the sugars and water, stirring. Add peaches, cover, and simmer gently for abt. 4 min. Turn fruit over, re-cover the skillet, and poach peaches for abt. 4 min. longer, or until they are barely tender.
2
Pour rum or brandy into clean 1 qt. canning jar with 2 piece screw-on lid.
3
Spoon in the peaches gently, packing very tightly without squashing them.
4
Boil remaining syrup to thicken it slightly; don't let it caramelize.
5
Pour the syrup slowly over the fruit, leaving 1/2" headroom. Slip thin knife carefully around the inside walls of jar to release any air bubbles.
7
Remove from boiling water and set on rack or towel to cool. Store in dark place for at least 1 month (preferably longer) before serving.
Tools
.
About
Can use dark rum in place of the brandy.
Yield:
6.0 servings (1 qt)
Added:
Friday, December 10, 2010 - 1:02am
