Brandied peach preserve

Recipe from: 10/1/1994 12:00:00 AM
Ingredients 4
Servings 0


  • 5
    peaches, peeled, halved and stoned
  • 500
  • 500
  • 250
    brandy (more or less)


1. Prick peaches all over with a fine, sharp needle. 2. Place sugar and water in a saucepan and allow sugar to dissolve. 3. Place the peaches in the syrup and allow to simmer over a medium heat for about 5 minutes. 4. Lift out carefully, pack into a wide mouthed jar and half fill with sugar syrup. Cool. 5. Add brandy to cover peaches completely. Seal jar and store in a cool, dark place for 2 to 3 months. 6. Serve with whipped cream or as an accompaniment to roast duck, ham, corned beef or even venison.

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