Brandied Peaches

These peaches are shockingly delicious, absorbing the flavours of the spices and complemented by the brandy. While there may seem like a lot of syrup in the jars, the will absorb some of it during the resting period, and the syrup alone is excellent on many desserts.


For 6 1-L jars
  • 3 kg peaches
  • 2 kg sugar
  • 1 L water
  • 400 g (450 mL) brandy
  • 3 vanilla beans
  • 3 sticks Ceylon cinnamon sticks
  • 12 cloves
  • 6 cardamom pods


  1. Bring a pot of water to boil and peel peaches by blanching one minute, shocking in an ice bath, and removing peel.
  2. Combine sugar and water and bring to boil until sugar completely dissolved.
  3. Slice peaches in half and remove pits.
  4. Reduce heat to simmer. Poach peaches 5 minutes. Remove to a bowl and cool.
  5. Remove syrup from heat and cool slightly. Stir in brandy.
  6. Distribute spices evenly among 6 1-L jars, then distribute peaches among the jars. Pour syrup in each jar until full.
  7. Seal in a boiling-water bath 10 minutes.

Storage Instructions

Store several months to allow flavours to meld and develop. Refrigerate after opening.
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