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Brandied Peaches

Brandied Peaches
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Yield: Makes 1 quart.

Goes with turkey and ham best of all.

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  • 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


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

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