Peaches In Brandy
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 pounds firm, ripe, very small peaches
3/4 cup light brown sugar, packed
3/4 cup granulated sugar
1 cup water
1/2 cup Brandy

Preparation

1 Scald peaches and remove skins. In skillet large enough to hold peaches in one layer, bring to a boil the sugars and water, stirring. Add peaches, cover, and simmer gently for abt. 4 min. Turn fruit over, re-cover the skillet, and poach peaches for abt. 4 min. longer, or until they are barely tender. 2 Pour rum or brandy into clean 1 qt. canning jar with 2 piece screw-on lid. 3 Spoon in the peaches gently, packing very tightly without squashing them. 4 Boil remaining syrup to thicken it slightly; don't let it caramelize. 5 Pour the syrup slowly over the fruit, leaving 1/2" headroom. Slip thin knife carefully around the inside walls of jar to release any air bubbles. 6 Cover and seal jar and place in boiling water bath to cover by 2" and process for 10 min. 7 Remove from boiling water and set on rack or towel to cool. Store in dark place for at least 1 month (preferably longer) before serving.

About


Can use dark rum in place of the brandy.