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LOCATION: Recipes >> Preserving >> Brandied Peaches 06

Print this Recipe    Brandied Peaches 06

Quick Brandied Peaches
Yield: 8 Servings

2 cans cling peach halves (1 lb, 14 oz. cans each)
brandy; to taste
3/4 cup brown sugar; firmly packed
1/3 cup cider vinegar
3 sticks cinnamon
1 Tbsp whole cloves

Drain syrup from peaches and reserve. Lessen the syrup by as much
brandy as you desire. Add brandy to syrup and combine with vinegar,
cinnamon and cloves. Simmer for 5 minutes and pour over peach
halves. Allow peaches to marinate in this mixture in the refrigerator
for several hours. When ready to serve, drain marinade and pierce
each peach half with one whole clove.

Note: If you prefer not to use brandy, use all the syrup from the
peaches instead of decreasing it.

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