Brandy Baked Peaches Food

BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F. Lightly coat a 9x9-inch or similarly sized baking dish that's large enough to hold the peach halves in a single layer with nonstick spray. Pick a dish that's sized to where your peaches fit comfortably side by side, but there isn't too much excess room around them. Arrange peaches cut-side up in the dish.
• In a medium mixing bowl, stir together the oil, maple syrup, brandy, coconut sugar, vanilla, cinnamon, and salt. Spoon the mixture over the peaches, filling the center and letting it run over the sides.
• Bake peaches, uncovered, until the peaches are cooked through and fork-tender, about 30 minutes. Serve warm, topped with vanilla ice cream, Greek yogurt, or a pour of heavy cream, as desired.

BRANDIED PEARS

Steps:

• Fill a large bowl halfway with cold water, and add lemon juice. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in water as they are peeled.
• Combine sugar, cinnamon sticks, and 3 quarts water in a large stockpot. Drain pears, and add to pot. Bring mixture to a boil, reduce heat, and simmer until just tender when pierced with a knife, 10 to 30 minutes, depending on size and ripeness.
• Remove pears from liquid with a slotted spoon, and divide evenly among three quart jars.
• Raise heat under pot to high, and cook liquid until reduced to 2 cups, about 50 minutes. Remove from heat; strain liquid through a sieve lined with cheesecloth into a bowl. Divide the liquid evenly among the jars, and add about 1 cup brandy, or enough to cover pears, to each. Allow jars to cool, and screw on lids. Refrigerate for several weeks before eating to allow flavors to develop.

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

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 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.

BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread peach slices into a baking dish in a single layer. Stir brown sugar substitute, pecans, flour, and vanilla extract together; spread over the peach slices.
• Bake in preheated oven until the peaches are heated through, 20 to 30 minutes.

BAKED PEACHES

Steps:

• Preheat the oven to 375°F. Halve the peaches and remove the pits. Arrange the peaches in a shallow gratin dish, cut-side up, in a snug single layer. If you like, fill the cavity of each peach with berries. Sprinkle the sugar over the peaches and berries-more or less, depending on the fruits' sweetness. Drizzle the wine or water over the fruit. Bake the peaches for about 20 minutes, until juicy and tender. Serve warm with their juices and, if you like, with softly whipped cream or vanilla ice cream.
• Notes
• If you prefer, peel the peaches before baking: Drop the peaches in boiling water for 20 seconds or so, just enough to loosen the skins. Lift them out and plunge immediately into ice water. When cool, slip off the skins.
• In place of the berries, the peaches are delicious baked with an almond stuffing: Cream together 1/4 cup butter and 1 tablespoon sugar. Blend in 1 small egg yolk, 1/4 cup lightly toasted and chopped almonds, and 4 crushed macaroon cookies. Spoon the stuffing into the cavities of the peaches and bake. The stuffing is equally good with pears, nectarines, or apricots.