Spiced Peaches in Brandy

Spiced Peaches in Brandy

Spiced Peaches in Brandy

Cook Time
30 Minutes
Serves 4
Spiced Peaches in Brandy
  • 450 gram (1 pound) peaches

  • 225 gram (8 ounce) sugar

  • 150 millilitre (1/4 pint) brandy

  • 1 packet Mulled Wine Spices


  • 1 Plunge the peaches into boiling water for 30 seconds. Remove and carefully peel off the skins. Halve the peaches and remove the stones.
  • 2 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.
  • 3 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.