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Brandied Peaches
Preparation info
- Difficulty
Easy
Appears in
Published 1995
Keep the taste of summer alive by preserving peaches when they are in peak season towards the end of summer. You can use them in winter in a trifle, baked in cakes, made into puddings or topped with a crumble. These peaches keep well for a few months.
Ingredients
750 ml 250 ml 1 litre
Method
- In a wide-based braising pan, bring the sauternes, riesling, sugar syrup and vanilla pod to a boil and cook for 30 minutes on a gentle boil.
- Reduce the heat to low, add the peaches and poach very gently for 10 minutes, turning them regularly in the syrup. Remove the peaches from the syrup, allow to cool enough to handle, then peel.
- Add the brandy to the