Return to Content

Brandied Peaches

by
Brandied Peaches
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 1 quart.

Goes with turkey and ham best of all.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 2 14-ounce cans cling peach halves in heavy syrup
  • 1 cup brown sugar
  • 1 tablespoon whole cloves
  • 1 teaspoon allspice
  • 1/2 cup cider vinegar
  • 4 tablespoons brandy

Instructions:

Put the peach halves and syrup, lessened by 4 tablespoonsful, into a saucepan. Add the sugar, cloves, allspice and vinegar. Bring to a boil. Simmer 8 minutes and cool.


Add the brandy. Pierce each peach half with one whole clove. Store in a covered jar in the refrigerator for 24 hours before serving.

Updated Wednesday, July 25th, 2007
CVR1_YK0516_210h

Special Spring Sale

Subscribe for 1 year, get the 2nd year FREE!

Just $24.00–a 67% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111