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Drink

Burnt Brandy and Peach

A drink made by burning cognac and pouring it over dried peaches.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Burnt Brandy and Peach

Ingredients

Directions

  1. Burn the Cognac in a saucer or on 2 lumps of white sugar.

  2. Place the dried peaches in a glass.

  3. Pour the burnt Cognac over the dried peaches.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Cognac
Provides the main spirit flavour, and burning it caramelises the sugar and adds a toasty aroma.
Dried peaches
Adds concentrated sweet fruit flavour and a chewy texture as they soak up the spirit.

“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.

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