Brandied Peaches Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRANDIED PEACHES



Brandied Peaches image

This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.

Provided by The New York Times

Categories     project, dessert

Time 7h

Yield Makes 2 pints

Number Of Ingredients 3

3 pounds ripe peaches
3 cups sugar
About 1/2 cup brandy

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.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 0 grams, Carbohydrate 91 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 89 grams

BRANDIED PEACHES



Brandied Peaches image

Sweet summer preserved in a jar. Clingstone peaches work really well with this recipe. Aging improves flavor. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Fruit

Time 45m

Yield 5 pints

Number Of Ingredients 6

4 lbs peaches, peeled
clove
4 lbs sugar
3 1/2 cups water
1 egg white
1 pint brandy (clear brandy preferred)

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.

Nutrition Facts : Calories 1812.1, Fat 0.9, SaturatedFat 0.1, Sodium 15.2, Carbohydrate 397.6, Fiber 5.5, Sugar 393.1, Protein 4

BRANDIED PEACH FOOL



Brandied Peach Fool image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 5

2 cups peeled and sliced peaches
1/4 cup sugar
1/4 cup brandy
2 cups whipped cream
4 thin peach slices

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



Brandied Peaches image

Make and share this Brandied Peaches recipe from Food.com.

Provided by flgolfgirl

Categories     Fruit

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 (24 ounce) can peaches, halves
1 (12 ounce) box mincemeat
4 tablespoons brandy
1/4 cup toasted pecans (chopped) (optional)

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.

Nutrition Facts : Calories 343.8, Fat 0.5, Sodium 27.4, Carbohydrate 74.8, Fiber 3.5, Sugar 55.5, Protein 1.9

NEW ZEALAND BRANDIED PEACHES



New Zealand Brandied Peaches image

Peaches are a Kiwi favorite and these gorgeous brandied peaches are infused with vanilla. They make a wonderful topping for pancakes, ice-cream or enjoy with a dollop of clotted cream for dessert. Brandied peaches require three months of bottling before serving. It's worth the wait! They also make a wonderful food gift.

Provided by Annacia

Categories     Fruit

Time 15m

Yield 2 liters

Number Of Ingredients 4

5 large ripe unblemished peaches
100 g caster sugar (3.5 oz)
1 vanilla pod
600 ml brandy

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.

Nutrition Facts : Calories 3373.1, Fat 1.1, SaturatedFat 0.1, Sodium 10.7, Carbohydrate 91.7, Fiber 6.6, Sugar 86.6, Protein 4

BRANDIED PEACH SAUCE



Brandied Peach Sauce image

This peach sauce is a favorite over ice cream, cake, pancakes, waffles. If you do not want to use the brandy, peach or apricot nectar is a good substitute. Plain brandy can also be substituted if desired.

Provided by Poppy

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup water
3 tablespoons peach brandy
2 tablespoons peach preserves
2 tablespoons sugar
1 pinch salt
3 cups peeled and sliced peaches
2 teaspoons pure vanilla extract

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.

Nutrition Facts : Calories 107.4, Fat 0.3, Sodium 43.3, Carbohydrate 25.5, Fiber 2, Sugar 22, Protein 1.2

PEACHES IN BRANDY



Peaches in Brandy image

What a treat! Too good for kids, of course, so hide them in the far back of the cupboard! *Preserving Nature's Bounty* by Frances Bissell gets all the credit for this one.

Provided by Debber

Categories     Dessert

Time 1h15m

Yield 2 quart jars, 8-16 serving(s)

Number Of Ingredients 5

8 peaches, skinned, halved & pitted (2# total)
4 cups sugar
2/3 cup water
1 teaspoon almond extract
brandy (see recipe)

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.

Nutrition Facts : Calories 426.7, Fat 0.2, Sodium 0.4, Carbohydrate 109.4, Fiber 1.5, Sugar 108.2, Protein 0.9

BRANDIED PEACHES & YAMS



Brandied Peaches & Yams image

This is another recipe that is part of my recipe exchange program w/SusieQusie & is from the "1 of a Kind Cookbook" of the Junior League of Mobile, AL. SQ was so proud of herself for having undone a nearly lifelong dislike of sweet potatoes that she put this 1 on my agenda. Thx SQ!

Provided by twissis

Categories     Yam/Sweet Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (29 ounce) canned peach halves (drained & syrup reserved)
2 tablespoons butter (at room temp)
2 1/2 cups canned sweet potatoes (or yams in light syrup, drained, heated thru & mashed)
2 tablespoons brown sugar
1 1/2 teaspoons orange peel (grated)
2 tablespoons brandy (or peach brandy)
nuts (chopped, topping garnish)
brown sugar (topping garnish)

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.

Nutrition Facts : Calories 227.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 67.8, Carbohydrate 45.2, Fiber 4.3, Sugar 27.3, Protein 1.7

PORK CHOPS WITH BRANDIED PEACHES



Pork Chops With Brandied Peaches image

Haven't tried this one yet, but sounds really good. Please post a review and let me know. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories     Lunch/Snacks

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 9

1 onion, diced
2 tablespoons vegetable oil
1/2 cup balsamic vinegar, divided
2 teaspoons curry powder
14 ounces brandied peaches, drained, reserve syrup
1 teaspoon fresh parsley, minced
1 teaspoon salt, coarse
1 teaspoon black pepper
4 pork chops, 1-inch-thick

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.

More about "brandied peaches food"

BRANDIED PEACHES RECIPE - LINTON HOPKINS - FOOD & WINE
brandied-peaches-recipe-linton-hopkins-food-wine image
Web 2013-12-06 Bring a large pot of water to a boil. Add the peaches and boil just until the skins loosen, 30 seconds; transfer to a large rimmed baking …
From foodandwine.com
Author Linton Hopkins
Total Time 1 hr


BRANDIED PEACHES | TRU VALUE FOODS
brandied-peaches-tru-value-foods image
Web 2017-08-16 A perfect summer peach can hardly be improved upon…unless, of course you add brandy! This brandied peach recipe isn’t preserved through canning methods, but stores beautifully in the fridge. …
From truvaluefoods.com


BRANDIED PEACHES RECIPE - THE SPRUCE EATS
Web 2010-02-21 Sterilize two 1-quart jars and lids by boiling in water for 2 minutes. Let air dry on a clean, lint-free dish towel and set aside until needed. Use a small, sharp knife to cut …
From thespruceeats.com
4/5 (9)
Total Time 15 mins
Category Breakfast, Brunch, Dessert, Condiment
Calories 173 per serving


BRANDIED PEACHES RECIPE BY QUICK.EASY.COOKING | IFOOD.TV
Web Brandied Peaches. By: Quick.easy.cooking. Very Berry Peach Pies. By: GooseberryPatch. Just Peachy Hand Pies. By: GooseberryPatch. How to Make a Peach and Blackberry …
From ifood.tv


BRANDIED PEACHES RECIPE BY CHEF.AT.HOME | IFOOD.TV
Web Southern Peach Cobbler Recipe with a BOTTOM CRUST Detailed. By: CookingWithCarolyn Peach Tart
From ifood.tv


BRANDIED PEACHES RECIPE BY CANADIAN.RECIPES | IFOOD.TV
Web 2009-09-25 Using a slotted spoon, remove peaches from syrup and pack into hot sterilized jars to within 1/2 inch of top. Cover jars with their lids to keep peaches hot. When all the …
From ifood.tv


BRANDIED PEACHES - CANNING RECIPES
Web 9 pounds cling peaches 9 pounds sugar 1 quart water 2 cinnamon sticks 2 tablespoons whole cloves -- heads removed 3 pints brandy Peel fruit, keep whole. Tie spices in a …
From canning-recipes.com


BRANDIED SPICED PEACHES RECIPE - FOOD.COM
Web 2007-03-23 1 ⁄ 2 cup brandy; 4 whole cloves; Advertisement. directions. Combine all ingredients in saucepan. Bring to boil, reduce heat, & simmer 1 minute. Remove cloves …
From food.com


BRANDIED PEACHES RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
Web Boiled Low Carb Meat Wonton Soup. By: LowCarb360 How to Make a Peach and Blackberry Tart
From ifood.tv


BRANDIED PEACHES RECIPE BY ADMIN | IFOOD.TV
Web Peach-Chipotle-BBQ-Sauce - english Grill- and BBQ-Recipe. By: 0815BBQ How to Make Roasted Peaches
From ifood.tv


BRANDIED PEACHES RECIPE BY LOVE.FOOD | IFOOD.TV
Web Brandied Peaches. By: Love.Food. How to make Strawberry Jam. By: LeGourmetTV. Baked Falafel Curry. By: bhavnaskitchen. Peach Salsa. By: C4Bimbos. Grilled Peaches …
From ifood.tv


Related Search