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Spiced Peaches in Brandy

Spiced Peaches in Brandy

30 mins Cook Time
30 mins Cook Time
  • Add the remaining sugar to the poaching syrup and heat slowly until dissolved. Boil the syrup rapidly until the syrup reaches 110°C (230°F) on a sugar thermometer. Pour the syrup into a measuring jug and add an equal quantity of Brandy. Pour over the peaches. Cover tightly and leave to mature.

  • Plunge the peaches into boiling water for 30 seconds. Remove and carefully peel off the skins. Halve the peaches and remove the stones.

  • Infuse the mulled wine sachet in 300ml (½ pint) boiling water and then remove the bag. Pour the flavoured water into a saucepan and add half the sugar. Dissolve over a low heat and bring to a simmer. Add the peaches and poach gently for 4-5 minutes. Remove from the heat and lift out the fruit using a slotted spoon. Place the fruit into sterilized jars.

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