Brandied Poached Peaches Food

BRANDY BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish with cooking spray.
• Arrange peaches cut-side up in the prepared baking dish.
• Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a simmer and add brandy and salt. Stir to dissolve the salt, remove saucepan from heat, and add vanilla extract; pour the mixture over the peaches.
• Bake peaches in preheated oven until the peaches are cooked through, about 30 minutes.

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 PEACH PARFAITS

Steps:

• Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Cut peaches into 1-inch pieces, then toss with lemon juice and 2 tablespoons brandy in a bowl.
• Cook sugar in a dry 9- to 10-inch heavy skillet over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden. Carefully add peach mixture (caramel will harden and steam vigorously) and cook, stirring frequently, until caramel is dissolved and peaches are tender, about 5 minutes. Transfer to a bowl and cool to room temperature, stirring occasionally, then stir in remaining tablespoon brandy.
• Spoon 2 tablespoons peach mixture into each glass, then top with a small scoop of ice cream. Repeat with another layer of peaches and ice cream and spoon remaining peaches on top. Serve immediately.

BRANDIED PEARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 1/3 cup brown sugar with water and lemon juice together in an ungreased baking dish until sugar is dissolved. Arrange pear halves, core side down, in the dish, and baste with the sauce. Cover with aluminum foil.
• Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy.
• Meanwhile, mix nuts together with the remaining 2 tablespoons brown sugar, 1 1/2 tablespoons brandy, and the yogurt; set aside. In a separate bowl, whip cream until stiff peaks form. Sprinkle in white sugar and remaining 2 teaspoons of brandy, or liqueur of choice, and gently whip a few strokes more.
• To serve, place one pear half in the center of each serving plate and fill core cavity with nut stuffing. Top with whipped cream. Serve warm.

VANILLA POACHED PEACHES

Steps:

• Put the kettle on, and fill a large bowl with iced water. Place the peaches in another large bowl and pour over enough boiling water to cover. Leave for 30 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily.
• Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and frequently baste with the syrup. Remove the cooked peaches from the pan and set to one side in a large bowl.
• Boil the syrup hard until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. The peaches will keep for up to 2 days, covered and in the fridge. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of clotted cream, if you like.

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.

CARAMEL POACHED PEACHES WITH BLUEBERRIES

Steps:

• Heat an empty, heavy-based saucepan until you can feel a strong heat rising. Sprinkle in the sugar. It should start to caramelise. Swirl the pan as the sugar dissolves and turns dark golden, but do not stir.
• When most of the sugar has caramelised, carefully pour in 500ml/18fl oz just-boiled water, and stir with a long handled spoon. It will spit, so take care. The sugar will become firm, but keep heating and stirring and it will dissolve again. Add the lemon zest and vanilla. Simmer for 5 mins.
• Score the peaches in half and twist to separate. Remove the stones. Slip the peaches into the syrup in a single layer.
• Return the liquor to a gentle simmer and turn down the heat until it barely simmers. Cook for 3-5 mins until the flesh feels tender when pierced. Remove the pan from the heat, mix in the lemon juice and allow to cool. Mix in the blueberries and serve at room temperature or chilled.

BRANDIED POACHED PEACHES

Steps:

• Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
• Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
• Peel peaches and serve whole with syrup.

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.

PEACHES IN SAUTERNES

Steps:

• Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight. Serve cool but not cold.