|Source: Wikimedia Commons|
|1857: The Great Western Cook Book by Angelina Collins (New York)|
|1881: What Mrs. Fisher Knows About Old Southern Cooking by Abby Fisher (San Francisco)|
|1885: La Cuisine Creole by Lafcadio Hearn (New Orleans)|
If you couldn't buy peach brandy, this recipe gives you a good alternative because the great thing about it is that not only are the peaches delicious, but Mrs. Morris's version of the recipe yields a lot more peach brandy syrup than is required for the amount of peaches. You can use this syrup in many other applications, just as you would peach brandy. For example, it can be used in sangria, mulled wine or other cocktails, or poured over ice cream, cake, in a trifle, etc.
Preserved Peaches in Brandy: Modern Recipe Adaptation
- Place a large pot of water over high heat and bring to a boil. Drop in your peaches and allow them to sit in the water until the skin starts to pucker and pull away from the fruit.
- Remove from peaches from the boiling water and place in a bowl of cold water. When you able to handle the peaches, peel each of them.
- Remove all of the pits from the peaches and chop them into chunky 1" size pieces.
- Weigh your peaches. For every pound of peaches, measure out 12 ounces of sugar.
- Place all of the peaches and sugar into a large stockpot or preserving pan and cook on medium high heat until the sugar melts and mixes with the juices in the peaches. Bring to the boil and then remove from the heat.
- Remove the peaches from the heat and let cool.
- Using a slatted spoon, remove the peaches from the syrup. If you are canning the peaches, place them in the prepared, hot sterilized jar.
- Measure the syrup and then measure out an equal amount of brandy. Mix the syrup and brandy together and pour back into the stockpot. Bring to the boil and remove from the heat. Pour this liquid into the jars with the peaches.
- Note: This recipe makes a lot more syrup than is necessary for filling the jars with the peaches. At first, I thought I would prepare more peaches to fill more jars and use up the syrup. Then, I realized that the peach brandy syrup itself could be used as a component in sangria, mulled wine, or cocktails or it could be poured over cake or ice cream.