Emma MacDonald

Tipsy Brandied Fruits

Preparation info
  • Makes about:

    1 l

    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
The Art of Preserving

By Emma MacDonald

Published 2021

  • About

You can choose from a variety of fruits to conserve in brandy, all of which make an excellent dessert. If you want to prepare them as a homemade gift, pack in two smaller preserving jars rather than one large one so that you have one to keep.

Ingredients

  • 750 g/1 lb 10 oz small, firm peaches, apricots or nectarines

Method

  1. Bring a large pan of water to the boil. Plunge the fruits individually into the boiling water for 1–2 minutes until their skins split. Remove from the pan using a slotted spoon and use a sharp knife to gently peel off the skin.
  2. Sterilize a 1 l/