Brandied Peaches
Ingredients
16oz fresh peaches
8oz sugar
300ml (1-1/3 cups) water
150ml (2/3 cup) brandy
Method
1. Wash the jars in clean, soapy water then rinse in clean water. The jars must have airtight lids, preserving jars with rubber seals are ideal.
2. Remove the skins from the peaches by putting them into boiling water, leave them for just a moment or two, remove them and peel off the skins. Cut in half and remove stones.
3. Dissolve half the sugan in the water over a low heat then put the peaches into the resulting syrup and cook slowly for about 5 minutes.
4. Drain the syrup into another pan, then put the peaches into jars.
5. Put the remaining sugar into the syrup the peaches were cooked in. Dissolve the sugar over a low heat and bring to the boil. Use a sugar thermometer now because it needs to reach a temperature of 230 deg F (110 deg C). When it has reached this temperature, remove from the heat and allow to cool, then stir in the brandy. Pour over the fruit in jars making sure they are completely covered.
6. Ideally, these should be made several weeks before Christmas because they improve with keeping.
| Posted: November 12, 2005 , Modified: November 12, 2005 |
