Skip to main content
Dessert

Peaches in Brandy

Peaches stewed with sugar and water, then cooled and preserved in brandy.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 3 ingredients
Jump to recipe ↓

Peaches in Brandy

Ingredients

Directions

Prepare

  1. Prepare and stew some fine full-flavoured peaches by the receipt of page 459, but with two ounces more of sugar to the half pint of water.

Fill the jars

  1. When they are tender, put the peaches with their syrup into glass or new stone jars, filling only half.

  2. When the jars are quite cold, pour in white or very pale French brandy up to an inch and a half below the rims.

Finish and seal

  1. Add a few peach or apricot kernels if desired.

  2. Cork the jars tightly.

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Peaches (in the method)
Provide the main fruit flavour and a soft, tender texture after stewing.
Sugar
Sweetens the syrup and helps preserve the fruit.
Brandy (in the method)
Adds alcohol and spirited flavour, helping the fruit keep.

The step that matters

Pour in the brandy only when the jars are quite cold. Adding spirit to hot fruit and syrup lets much of the alcohol evaporate and can stress glass. Leaving space below the rims allows for the contents to expand and settle without spilling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes