Indulge in the delightful flavors of brandied peaches, a classic dessert that combines the sweetness of ripe peaches with the warmth of brandy. These boozy peaches are a perfect treat for special occasions or as a unique addition to your dessert repertoire. With three variations to choose from, you can enjoy brandied peaches in a variety of ways. The classic recipe features peaches simmered in a mixture of brandy, sugar, and spices, resulting in a luscious syrup that complements the tender fruit. For a more decadent treat, try the chocolate-dipped version, where the peaches are dipped in melted chocolate and then rolled in chopped nuts. And if you're looking for a lighter option, the grilled brandied peaches offer a smoky flavor that pairs perfectly with vanilla ice cream or whipped cream. No matter which recipe you choose, brandied peaches are sure to impress your taste buds and leave you craving more. So gather your ingredients and let's embark on a culinary journey to create this timeless dessert.
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BRANDIED PEACHES
This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.
Provided by The New York Times
Categories project, dessert
Time 7h
Yield Makes 2 pints
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
- In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
- Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
- Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 0 grams, Carbohydrate 91 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 89 grams
BRANDIED POACHED PEACHES
Categories Dessert Poach Peach Vanilla Brandy Fall Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. Add peaches, stem ends up. Cover pan and reduce heat, then poach peaches at a bare simmer 8 minutes. Turn peaches over and continue to poach, covered, until tender, 7 to 8 minutes more.
- Transfer peaches with a slotted spoon to a bowl or shallow dish to cool, reserving poaching liquid in saucepan. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Pour syrup through a sieve into a small bowl or glass measure and cool. Stir in brandy (to taste).
- Peel peaches and serve whole with syrup.
PORK CHOPS WITH BRANDIED PEACHES
Haven't tried this one yet, but sounds really good. Please post a review and let me know. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Provided by 2Bleu
Categories Lunch/Snacks
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened.
- Stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley.
- In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper. Pat pork chops dry and sprinkle mixture on both sides of pork chops, patting the seasoning into the chops.
- In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot brown pork chops about 3 minutes on each side.
- Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through.
- Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches.
CURRIED PORK CHOPS WITH BRANDIED PEACHES RECIPE
Provided by á-170456
Number Of Ingredients 10
Steps:
- In a small skillet cook onion in 1 tablespoon oil over moderately-low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley. Pat pork chops dry. In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately-high heat until hot but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through. Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches. This recipe yields 2 servings.
PEACHES AND BLACKBERRIES IN BRANDIED BLACKBERRY SAUCE
Sometimes the idea is not to be original or creative in the kitchen, but merely to be expedient and to satisfy. The fresh produce of summer makes this easier. Here, peaches and blackberries - the freshest to be found - soak in an easy, no-cook brandy sauce until you're ready to eat them. Top with creme fraiche, or not. Either way, the "black honey of summer," as Mary Oliver wrote, is yours.
Provided by Florence Fabricant
Categories easy, quick, dessert
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Slice the peaches, removing the pits. Place in a bowl and toss lightly with the lemon juice.
- Puree half the blackberries through a sieve to remove the seeds and place in a saucepan. Add the sugar and heat until the sugar has dissolved. Stir in the brandy.
- Mix remaining blackberries with the peaches, pour the sauce over the fruit and toss. Refrigerate until ready to serve. If desired, each serving can be topped with creme fraiche.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 16 grams
BRANDIED PEACHES
Steps:
- 1. Combine sugar and water in a saucepan. Bring to boil and cook until sugar dissolves - keep the syrup hot. 2. Dip the peaches into scalding water for 30 seconds to 1 minute to loosen the skin; immediately plunge into cold water. Peel, half, and remove pits. Treat fruit to prevent darkening. 3. Drain the peaches and pack firmly into hot jars, cavity sides down. 4. Pour in 1/4 cup of hot sugar syrup. Pour 3-4 tablespoons of brandy over fruit. Add enough syrup to fill the jars within 1/2 inch of top. 5. Seal. Process in a simmering hot water bath for 25 minutes.
Tips:
- Choose ripe, firm peaches for the best flavor and texture.
- Use a sharp knife to peel the peaches, as a dull knife can bruise the fruit.
- If you don't have time to peel the peaches, you can leave the skin on, but it will be tougher.
- Use a large pot to cook the peaches, as they will expand as they cook.
- Bring the peaches to a boil over medium heat, then reduce the heat to low and simmer for 15 minutes, or until the peaches are tender.
- Add the sugar, brandy, and spices to the peaches and continue to simmer for 5 minutes, or until the sugar has dissolved.
- Remove the peaches from the heat and let them cool completely before storing them in the refrigerator.
Conclusion:
Brandied peaches are a delicious and versatile dessert that can be enjoyed on their own, served over ice cream, or used as a topping for pancakes, waffles, or yogurt. They are also a great addition to a cheese platter or charcuterie board. With just a few simple ingredients and a little bit of time, you can make your own brandied peaches at home. So next time you're looking for a special treat, give this recipe a try.
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