Brandied Peaches Food

BRANDIED PEACHES

Steps:

• Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
• In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
• Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
• Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

BRANDIED PEACHES

Steps:

• Insert 2 cloves in each whole, peeled peach.
• Make a syrup of the sugar and water.
• Beat the egg white to a froth and add to the syrup; skim.
• Add fruit, one layer at a time, and boil for five minutes.
• Pack in sterilized jars.
• Boil the syrup about ten minutes more, or until thickened.
• Remove from heat, add brandy and pour over the fruit.
• Seal at once in a boiling water bath.

BRANDIED PEACH FOOL

Steps:

• In a saucepan, combine the peaches, sugar and brandy. Cook over medium heat until peaches become tender, about 10 minutes. Remove peaches from the heat and refrigerate until completely cooled. Fold cooled fruit mixture into whipped cream. Refrigerate for several hours. Serve in chilled brandy snifter glasses. Garnish with a few sliced peaches.

BRANDIED PEACHES

Steps:

• Preheat oven to 350°F
• Drain peaches, reserving 3/4 cup syrup.
• Crumble mincemeat in a saucepan and add syrup.
• Boil, stirring for 3-4 minutes or until thickened.
• Add brandy and boil 1 minute longer.
• Place peach halves in baking dish.
• Spoon mince-meat mixture over peaches.
• Bake 15 Minutes.
• After removing from oven sprinkle with pecans if desired.

NEW ZEALAND BRANDIED PEACHES

Steps:

• Special equipment: 1 x 2 liter sealable glass jar or 2 x 1 liter sealable glass jars.
• Sterilize the jar/s by boiling in water for 2 minutes. Dry with a clean cloth and set aside until needed.
• Use a small, sharp knife to cut a small cross at the base of each peach. Place peaches in a large, deep bowl and cover with boiling water. Allow peaches to sit for 2-3 minutes.
• Transfer one peach to a plate. Try to peel the skin off. If it comes off easily then drain and peel the remaining peaches. If not, let them sit in the boiling water for a further minute or so.
• Cut peaches into quarters and then halve again. Discard the stones. Arrange peaches in layers in the jar alternating with layers of caster sugar. Place the vanilla pod down one side of the jar/s.
• Pour over the brandy making sure the peaches are completely covered. Seal tightly then shake gently to help dissolve the sugar.
• Place jar/s in a cool, dark place for 3 months. Make sure you shake the jar gently once a week.
• After 3 months serve brandied peaches with pancakes, ice-cream or enjoy with a dollop of clotted cream for dessert.

BRANDIED PEACH SAUCE

Steps:

• Combine the water, brandy, preserves, sugar, and salt in a medium heavy saucepan.
• Bring to a boil, stirring occasionally until the sugar dissolves.
• Reduce the heat to medium, add the peaches and cook for 3-5 minutes, or until the peaches are tender.
• Remove the peaches from the pan with a slotted spoon and place in a serving bowl.
• Cook the syrup until very thick- about ten minutes.
• Toss with the peaches and vanilla.
• The sauce can be served immediately, or can be served at room temperature or chilled.

PEACHES IN BRANDY

Steps:

• Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
• Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
• To the boiling syrup, add peach halves and extract.
• When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
• Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
• Seal jars with lids, shake gently to mix syrup and brandy.
• Store in a cool dark place--use within six months.
• I've also added a pinch of cinnamon and cloves with VERY good results.

BRANDIED PEACHES & YAMS

Steps:

• Drain peaches & arrange halves in a baking dish w/cut side up (To make more secure, cut a thin slice from the bottom).
• Cream canned sweet potatoes & butter.
• Add brown sugar, orange peel, salt & brandy (If needed, use reserved peach syrup to get a smooth consistency).
• Spoon mixture into peach halves.
• sprinkle w/chopped nuts + brown sugar
• bake at 350°F (uncovered) for 15-20 minutes.

PORK CHOPS WITH BRANDIED PEACHES

Steps:

• In a small skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened.
• Stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley.
• In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper. Pat pork chops dry and sprinkle mixture on both sides of pork chops, patting the seasoning into the chops.
• In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot brown pork chops about 3 minutes on each side.
• Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through.
• Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches.