Nothing says summer luxury quite like juicy, sweet peaches in brandy syrup. Whether you’re hosting friends for an outdoor barbecue or simply looking for a special dessert to end your weeknight dinner, this recipe is sure to be a hit. With just a few ingredients and some prep work required, it’s also easy enough to make. And yet it will look at taste so impressive!
In this blog post, I describe how to make a mouthwatering peach preserve that can be served as either an appetizer with a savoury pairing or dessert – perfect for impressing both family and guests alike. Imagine perfectly soft, sticky, peaches infused with spiced brandy flavour. So let’s get started – it’s time to enjoy some heavenly peaches in brandy syrup!
Reasons to Create a beautiful peach experience
This recipe for peaches is a great way to explore new flavours and create an enjoyable dessert that everyone will love. The combination of sweet, juicy peaches and the smooth, rich flavour of brandy creates a pleasant and tantalizing taste experience.
Peaches preserved this way can be served warm or cold, making them perfect for any occasion throughout the year.
It also makes for such an impressive food gift for someone special.
How to make peaches in brandy syrup
The process of making peaches in brandy syrup begins with selecting firm, ripe and juicy peaches. The peaches are washed. Let them swim first in boiling water and then cold water to make removing the skins easily. Then cut and destone them. Prepare in pieces according to the size of the jar(s) that you plan to use.
Next, a simple syrup is prepared by heating together sugar and water until the sugar has fully dissolved.
Then, the spices are added to the syrup, creating a flavorful base for the peaches. The peaches are then poached in the flavoured syrup until they just become tender.
The brandy is divided between the jars, as are the spices fished out of the syrup. You add the peaches, packing them in well. Pour over the flavoured syrup to completely cover the peaches, and seal the jars. Leave to cool and allow a few weeks for the flavours to develop.
TIPS
Start with Good Peaches:
For the best results, it’s best to use fresh peaches for making the brandy syrup recipe.
If using canned peaches, be sure to rinse and drain them beforehand. I have made this successfully with canned peaches for December festive food gifts. The peaches still got pricked with a toothpick ahead of poaching them. And, because they are already soft, they required a lot less poaching in the syrup. You want to avoid making them so soft that they just fall apart in the jar.
I would avoid using frozen peaches as the freezing process inherently increase their water content which may dilute the overall result. Also freezing breaks down the cell walls, so the fruit may be at a higher risk of softening too much, whether in the poaching stage or the jar. Keep these factors in mind should you decide to give frozen peaches a try.
Poach Gently:
Once all of the ingredients are added to a pot, gently simmer them until the sugar is dissolved. You are aiming for the peaches to have softened but not falling apart. This usually takes about 10-15 minutes.
Strain before bottling:
You may consider using a fine-mesh strainer to strain out any solids before transferring the spiced brandy syrup into bottles or jars with tight-fitting lids. This creates a pleasing appearance to the jar of the peach preserve – with a golden clear syrup surrounding the luscious peaches. Be sure to sterilize these containers first!
Size of Jars and size of peaches:
Depending on the size of your jar(s), cut the peaches accordingly – if you have wide-mouth jars you may be able to add them whole which is visually appealing or as peach halves. Otherwise, quarters, slices or bite-size chunks could be considered.
Flavour options to customize peaches in brandy syrup
1. Try adding cardamom or ginger to the brandy syrup for a warm, exotic spicy flavour.
2. Substitute some of the sugar in the recipe with honey or maple syrup for a richer sweetness.
3. Include other fruits such as apricots to add complexity and colour to the preserve.
4. For an even more intense flavour, try using dark rum instead of brandy for added depth of flavour. Or maybe whisky.
Peaches in brandy syrup – made for deep enjoyment!!
1. Create a Peach Brandy Crumble:
Top the peaches with a biscuit topping that has some butter, and bake, for an easy but delicious dessert.
2. Try Spiced Brandied Peaches and Pancakes:
For breakfast, or an indulgent treat, make some fluffy pancakes topped with preserved peaches in brandy syrup to start your day on a high note! Or serve alongside Frech toast – deliciousness guaranteed!
3. Impress Guests With Brandied Peaches Sundaes:
Serve scoops of vanilla ice cream topped with warmed peaches as dessert at your next dinner party – a guaranteed crowd-pleaser!
4. Make A Sweet, mildly boozy, Treat:
Baked oatmeal bars filled with chopped-up pieces of peach in spiced brandy syrup make the special treat any time of day!
5. And don’t forget that you can use the syrup too! See below.
Uses for any leftover spiced peach syrup:
- Add to marinades or salad dressing.
- Drizzle over ice cream or fruit salad.
- Turn a plain loaf cake into a spice peach drizzle cake, but prick the top of the cake with a skewer and drizzle over some heated syrup, just out of the oven.
- Add to a glass and top up with chilled still or sparking water for a tasty drink, or add to a cocktail.
This delectable recipe for peaches in brandy syrup is sure to satisfy your sweet tooth and make any occasion special. Whether you’re looking for a delicious dessert, an impressive dish to serve at a dinner party, or just something special to enjoy with family, this recipe will not disappoint. The combination of the fresh peaches with the spiced brandy syrup creates a unique flavour that can’t be beaten. Give this tasty treat a try today.
Peaches in Brandy Syrup Recipe
Equipment
- Kitchen scales
- 2 Large bowls
- Slotted spoon
- Chopping board and knife
- Preserving pan or large saucepan
- Long-handled spoon for stirring
- Tooth-pick OR Fork
- Ladle
- Funnel
- Clean, sterilised glass jars with sealable lids
Ingredients
- 450 g peaches
- 250 g sugar
- ½ medium lemon
- 150 ml brandy
- 300 ml water
- 1 tsp vanilla extract
- 1 cinnamon stick
- 6 whole cloves
- pinch salt
- boiling water
Instructions
- Wash the peaches and the lemon.
- Prepare a bowl of boiling water. Carefully add the whole peaches to the water and let them rest there until you start to see their skins wrinkle as it pulls away from the peach flesh.
- Prepare the second bowl with cold water, adding ice blocks if they are to hand.Using a slotted spoon, scoop the peaches out of the boiling water and plunge them into the cold water.
- Once they have been in the cold water for a little while, and can safely and comfortably be handled, you can start to peel off their skins.
- Then cut the peaches in halves and remove the stones.
- Prick the peaches a few times all over with the toothpick (to encourage the spiced liquid to soak into the flesh).
- Cut and juice the lemon half.
- Add the sugar and water and lemon juice to the pan and slowly bring it up to a boil. Stir to ensure that the sugar dissolves completely.
- To this sugar mixture, add the cinnamon stick and cloves.
- Turn up the heat and boil rapidly for 2-3 minutes. Turn down the heat to a low simmer.
- Add the vanilla extract and stir.
- Add the prepared peaches to the syrup and let them poach for 10-15 minutes.
- While the peaches are gently poaching, divide the brandy between the clean, sterilised jars.
- Then, using the slotted spoon, carefully and gently remove the peaches and add them to your jar(s). Try to pack them in well without breaking them up.Share the cinnamon and cloves between the jars too.
- Heat the syrup again briefly, then pour it over the peaches into the jars.
- Make sure that the syrup covers the peaches completely. Leave 1cm of headspace at the top of the jar.
- Clean off the rims of the jars with damp kitchen paper and seal them.
- Let the jars and their contents cool completely, at room temperature and then label them.Store in a cool dark place for 3-4 weeks before using. Use within 4-6 months.
- Do NOT throw away any leftover syrup! Pour it into a clean sterilised bottle and keep it in the fridge. See Uses for any leftover spiced peach syrup.
Notes
TIPS
Start with Good Peaches:
For the best results, it’s best to use fresh peaches for making the brandy syrup recipe. If using canned peaches, be sure to rinse and drain them beforehand. I have made this successfully with canned peaches for December festive food gifts. I still pricked the peaches with a toothpick ahead of poaching them, because they are already soft, and they require a lot less poaching in the syrup – you want to avoid making them so soft that they just fall apart in the jar. I would avoid using frozen peaches as the freezing process inherently increase their water content which may dilute the overall result. Also freezing breaks down the cell walls, so the fruit may be at a higher risk of softening too much, whether in the poaching stage or the jar. Keep these factors in mind should you decide to give frozen peaches a try.Poach Gently:
Once all of the ingredients are added to a pot, gently simmer them until the sugar is dissolved. You are aiming for the peaches to have softened but not falling apart. This usually takes about 10-15 minutes.Strain before bottling:
You may consider using a fine-mesh strainer to strain out any solids before transferring the spiced brandy syrup into bottles or jars with tight-fitting lids. This creates a pleasing appearance to the jar of the peach preserve – with a golden clear syrup surrounding the luscious peaches. Be sure to sterilize these containers first!Size of Jars and size of peaches:
Depending on the size of your jar(s), cut the peaches accordingly – if you have wide-mouth jars you may be able to add them whole which is visually appealing or as peach halves. Otherwise, quarters, slices or bite-size chunks could be considered.Flavour options to customize peaches in brandy syrup
1. Try adding cardamom or ginger to the brandy syrup for a warm, exotic spicy flavour. 2. Substitute some of the sugar in the recipe with honey or maple syrup for a richer sweetness. 3. Include other fruits such as apricots to add complexity and colour to the preserve. 4. For an even more intense flavour, try using dark rum instead of brandy for added depth of flavour. Or maybe whisky.Peaches in brandy syrup – made for deep enjoyment!!
1. Create a Peach Brandy Crumble:
Top the peaches with a biscuit topping that has some butter, and bake, for an easy but delicious dessert.2. Try Spiced Brandied Peaches and Pancakes:
For breakfast, or an indulgent treat, make some fluffy pancakes topped with preserved peaches in brandy syrup to start your day on a high note! Or serve alongside French toast – deliciousness guaranteed!3. Impress Guests With Brandied Peaches Sundaes:
Serve scoops of vanilla ice cream topped with warmed peaches as dessert at your next dinner party – a guaranteed crowd-pleaser!4. Make A Sweet, mildly boozy, Treat:
Baked oatmeal bars filled with chopped-up pieces of peach in spiced brandy syrup make the special treat any time of day! 5. And don’t forget that you can use the syrup too! Drizzle over the above, or use as suggested below.Uses for any leftover spiced peach syrup:
- Add to marinades or salad dressing.
- Drizzle over ice cream or fruit salad.
- Turn a plain loaf cake into a spice peach drizzle cake, but prick the top of the cake with a skewer and drizzle over some heated syrup, just out of the oven.
- Add to a glass and top up with chilled still or sparking water for a tasty drink, or add to a cocktail.
Nutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.