PEACHES IN BRANDY
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
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
BRANDY BAKED PEACHES
Peaches are cut into halves, topped with a brandy-cinnamon sauce, and baked for 30 minutes. Place peaches on individual serving dishes, top with ice cream, and drizzle with sauce for a light summer dessert.
Provided by Wilemon
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 24.4 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 85.6 mg, Sugar 23.6 g
PEACH BRANDY POUND CAKE
Make and share this Peach Brandy Pound Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h55m
Yield 1 Cake
Number Of Ingredients 14
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.
Nutrition Facts : Calories 6824.6, Fat 261.7, SaturatedFat 153, Cholesterol 1723.7, Sodium 2829.7, Carbohydrate 1045.9, Fiber 10.1, Sugar 757, Protein 83.1
SURE.JELL BRANDY PEACH JAM
Enjoy this SURE.JELL Brandy Peach Jam Fresh. Fruit, cinnamon, brandy and more are cooked then processed in a canner for scrumptious brandy peach jam.
Provided by My Food and Family
Categories Home
Time 3h5m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 10
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Peel, pit and finely chop peaches. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. stockpot. Stir in almonds, raisins, lemon peel, lemon juice and cinnamon.
- Stir pectin into prepared fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Stir in brandy. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BRANDIED PEACH SAUCE
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
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
BRANDIED PEACHES
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
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
More about "peach brandy recipe 45 food"
BRANDIED PEACHES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (9)Total Time 15 minsCategory Breakfast, Brunch, Dessert, CondimentCalories 173 per serving
THE BEST PEACH BRANDY | FOOD FOR NET
From foodfornet.com
SLURPIN’ UNDER THE SUN: EASY WAYS TO MAKE PEACH …
From tastessence.com
BOOZY PEACH JAM RECIPE WITH BRANDY - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE YOUR OWN PEACH BRANDY - DRINKSFEED
From drinksfeed.com
THE BEST HOMEMADE PEACH BRANDY RECIPE - DELISHABLY
From delishably.com
3 EASY WAYS TO DRINK PEACH BRANDY - WIKIHOW LIFE
From wikihow.life
HOMEMADE PEACH LIQUEUR RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC PHILADELPHIA FISH HOUSE PUNCH RECIPE - NYT COOKING
From cooking.nytimes.com
POACHED PEACHES WITH HONEY AND VANILLA RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST PEACH BRANDY DRINKS RECIPES | YUMMLY
From yummly.com
EASY PEACH SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPARKLING PEACH COCKTAIL | MAGNOLIA DAYS
From magnoliadays.com
BRANDIED CINNAMON PEACH COBBLER | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
RECIPES FOR SPRING ONION SEASON - LOS ANGELES TIMES
From latimes.com
BRANDIED PEACHES RECIPE - LINTON HOPKINS - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love