Brandied Peaches
Delicious with ice-cream.
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measurements
450 g (about 3 medium) firm-ripe peaches
250 g sugar
60 ml water
375 ml brandy
1. Peel the peaches by cutting a small x in the blossom end of each peach,
and placing in boiling water for about 30 seconds. Remove from boiling water
and quickly submerge in ice cold water for a few minutes, or until cool
enough to handle. The skin should slip off.
2. Cut the peaches in half and remove pit. Dice peaches and put in a
sterilized 1-quart (1.2 litre) Mason-type jar.
3. In a saucepan, bring the sugar and water to a boil over low heat, pushing
down any sugar crystals
clinging to the sides with a brush dipped in cold water until the sugar is
dissolved. Simmer the syrup for 3 minutes and remove it from the heat.
Add 125 ml of the brandy, 2 tablespoons at a time, stirring, and let it
cool. Then stir in the remaining 250 ml of brandy.
4. Pour the syrup over the peaches. Add more brandy if necessary to cover
completely.
Seal the jar with the lid and store in a cool place for at least 1 month.
When I abuse the language, I call it 'art' and call myself an
artist; when you abuse the language, I call it 'wrong,' call myself a critic,
and assume an air of unimpeachable authority.
- Fennec A. Churl