Brandied Peaches

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 6 lb/3 kg small ripe peaches
  • 4 lb/2 kg sugar
  • pints/1.5 litres water
  • Brandy


Dip the peaches in hot water one at a time, and rub off the ‘fur’ with a clean cloth. Put the sugar and water into a pan and dissolve the sugar slowly over low heat. Bring to the boil and boil for 10 minutes without stirring. Add the peaches to the syrup a few at a time and simmer for about 5 minutes until tender. Lift out the peaches with a perforated spoon and pack into hot preserving jars. Simmer the syrup until thick. Cool and measure the syrup and take an equal quantity of brandy. Bring the syrup and brandy to the boil and fill the jars. Seal tightly.

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