Madeleine Kamman

Branched Peaches

Preparation info
  • NFR—

    1

    quart
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

You will need a 1-quart canning jar with a dome lid and screw top, everything sterilized in the dishwasher or in boiling water.

You can choose Cognac, Armagnac, an excellent Italian Grappa, 80-proof peach brandy, any malt whisky of your choice, or any great Spanish or Portuguese brandy.

Ingredients

  • 12 freestone peaches white or yellow, salt roasted (preceding recipe)
  • 1½ cups water

Method

Peel the roasted peaches, cut them in half, and remove the stones. Arrange them rounded face up in a sterilized 1-quart glass jar with lid.

Mix the water and sugar together in a saucepan, bring to a boil, and sim-mer for 5 minutes. Pour the brandy over the peaches and slowly add enough syrup to cover the top of the peaches and reach within ½ inch of the rim of the jar. Roll the jar of p