Peach Brandy 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.

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.

PEACH BRANDY

Steps:

• Use only fully ripened, unblemished fruit.
• Wash and remove pits.
• Chop and mash fruit.
• Place in a plastic container or large glass bottle.
• Dissolve sugar in the vodka or brandy.
• Pour over the fruit.
• Cover and let sit in a cool dark place for 4 to 6 months.
• Strain out the fruit and bottle.
• Your peach brandy is ready to drink!

BOOZY PEACH JAM

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil.
• Meanwhile, wash the peaches. Use a paring knife to cut a small "x" into the bottom end of each peach.
• Gently drop the peaches into the boiling water. (The "gently" part is to protect you, not the apricots: You don't want to get splattered with boiling water!) Don't try to crowd them all in because you want the water to be able to circulate freely around the pieces of fruit. After 1 minute, use a slotted spoon to remove the peaches to a colander to drain. Repeat with the remaining peaches.
• The brief blanching will have loosened the skins so that they are easy to strip away from the peach flesh. Once you have peeled all of the peaches, cut the flesh away from the pits into a large pot. Discard the peels and pits. Chop the peeled peaches. Transfer them to a large pot.
• Add the sugar, lemon juice, brandy and homemade pectin to the peaches.
• Cook the ingredients over high heat, stirring frequently, until the mixture reaches the gel point. Remove from the heat.
• Ladle the jam into clean canning jars (it is not necessary to sterilize the jars for this recipe). Leave 1/2-inch headspace between the surface of the jam and the rims of the jars. Wipe the rims of the jars clean with a damp paper or cloth towel (any food there could prevent a seal). Screw on the canning lids.
• Process the jars of boozy peach jam in a boiling water bath for 10 minutes (adjust the canning time if you live at a high altitude ).

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.

PEACH BRANDY POUND CAKE

Steps:

• For Cake: Preheat oven to 325 degrees.
• Cream butter and sugar together,add eggs 1 at a time.
• Mix flour and salt and add alternately with sour cream.
• Stir in flavorings and brandy.
• Pour into a greased and floured Bundt pan.
• Bake 1 to 1-1/2 hours or until tests done.
• Cool cake in pan for 15 minutes, then remove to cool completely.
• Drizzle Glaze atop cake, if desired.
• For Glaze: Mix powdered sugar and brandy together and drizzle over cake.

PEACH BRANDY JAM

Steps:

• Add all ingredients to a small pan and cook at high heat until boiling.
• Reduce heat to medium heat and cook for another 7 minutes.
• Mash the peach mixture until big pieces are broken up (potato masher works well).
• Transfer peach jam to a jar and cool.

PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F.
• Saute peaches in butter, then add vanilla bean and sugar, and flambe with brandy.
• Mix all dry ingredients with the melted butter, buttermilk, and vanilla until a dough is formed. Fill ovenproof dish with peach mixture, top with biscuit mixture, then bake for 15 to 20 minutes at 375 degrees until golden brown.
• Serve with vanilla ice cream, garnish with fresh peach and raspberry puree.

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.

AUNT GINGER'S HOMEMADE PEACH BRANDY

Steps:

• Use a clean one gallon open mouth jar. Pour sugar in bottom to a depth of one and a half inches. Wash some small, very ripe peaches (in season). Fill the jug with the peaches. Pour enough gin in the jar to completely cover the peaches. Screw on the top and store in a cool dark place (away from any sources of ignition). Each day, gently agitate the jar until the sugar completely dissolves into the gin. Leave in the cool dark place until Thanksgiving. Enjoy in small servings.

PEACH BRANDY RECIPE - (4/5)

Steps:

• * 1 Wash peaches, peel and pit them. Put pits and skins into your quart jar. * 2 Boil the water and sugar into a medium syrup, fill quart jar to within one inch of top. * 3 Seal quart jar and store in a cool, dry place for about 4-6 months. If you can bury it about a foot down, even better. This recipe is best began in late summer. * Strain the pits and skins from the brandy before serving. * You need to make sure the jar is sealed tight. * Homemade alcohol is generally stronger than store bought. Drink responsibly.

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.