[Mrs Bee]

Thanks for that.
I was only saying to the OH on Friday I hadn't bottled any peaches in brandy for years and facied doing some for Christmas while the peaches are so cheap.

Please tell me how,? Peaches in brandy!

450g/ 1lb of fresh peaches
225g sugar
150ml brandy or orange liqueur

Skin the peaches by plunging in to boiling water for  a minute or two.
Remove from the water and gently slip the skins off.
Half the peaches and remove the stones
Make a light syrup by dissolving 4oz of the sugar in 300ml water
Add the peaches and simmer gently for 4-5 minutes.
Remove pan from heat, carefullt remove the peaches and put into a bowl small jars or kilner jars.
 KEEP THE SYRUP from the peaches and add the remaining sugar, simmering gently until the sugar dissolves.
Bring  to the boil and boil to 110C then allow to cool.
Measure the syrup and add an equal amount of brandy and pour over the peaches to cover.
Cover with new lids if using jam jars or the kilner jar lids.  (IMO I think the kilner jars are best for this].
Leave for 2-3 months before eating. THis allows the fruit to fully take up the flavour of the brandy.

You can also do the same with cherries, and pineapple. It is a method best with firm fruits.

[BobE]

Thanks for that Mrs Bee

[Sparkyrog]

How long will they keep Mrs Bee ? 

[Mrs Bee]

They should keep until Christmas.

[Sparkyrog]

I can see a 2.25kg jar being filled 

[Mrs Bee]

Good for you. 

I will have to wait until next week to go nack to the market to get another tray to do mine.

I used most of the peaches in 11 jars of raspberry and peach jam.
They also seem to evaporate every time OH opens the fridge door.

[Sparkyrog]

  mines a bit like that 

[Mrs Bee]

mines a bit like that 

 

Do you find food in the fridge that has been eaten except for the tiniest, silliest little piece left on the plate?

Or the last jar of strawberry jam with 1/2 a teaspooon left in the bottom?

Or the last bottle of cream soda with 1 cm left in the bottom?

I know why they do it
It is so you can't accuse them of eating it all.

Still at least there is never any wasted food in this house.

[BobE]

mines a bit like that 

 

Do you find food in the fridge that has been eaten except for the tiniest, silliest little piece left on the plate?

Or the last jar of strawberry jam with 1/2 a teaspooon left in the bottom?

Or the last bottle of cream soda with 1 cm left in the bottom?

I know why they do it
It is so you can't accuse them of eating it all.

Still at least there is never any wasted food in this house.

And so we don't have to wash up the plate.  Same with orange juice cartons I always leave a bit in the bottom.

[Mrs Bee]

I bet you leave 2 sheets of loo paper on the roll so you don't have to change it too.

[BobE]

I bet you leave 2 sheets of loo paper on the roll so you don't have to change it too.

I don't know how to answer that!!!!

[Sparkyrog]

only person to raid my fridge is me  and I have to change the roll regardless

[chonette]

450g/ 1lb of fresh peaches
225g sugar
150ml brandy or orange liqueur

Skin the peaches by plunging in to boiling water for  a minute or two.
Remove from the water and gently slip the skins off.
Half the peaches and remove the stones
Make a light syrup by dissolving 4oz of the sugar in 300ml water
Add the peaches and simmer gently for 4-5 minutes.
Remove pan from heat, carefullt remove the peaches and put into a bowl small jars or kilner jars.
 KEEP THE SYRUP from the peaches and add the remaining sugar, simmering gently until the sugar dissolves.
Bring  to the boil and boil to 110C then allow to cool.
Measure the syrup and add an equal amount of brandy and pour over the peaches to cover.
Cover with new lids if using jam jars or the kilner jar lids.  (IMO I think the kilner jars are best for this].
Leave for 2-3 months before eating. THis allows the fruit to fully take up the flavour of the brandy.

Your recipe says 225g sugar but then you say "make a light syrup by dissolving 4oz of the sugar in 300ml water" which is (4 oz) 112g sugar, what do you do the the rest of the sugar.

Thanks
Chonette

[Yorkie]

Hi chonette and welcome to the site. 

If you look at the line of instructions which starts with capital letters, you can see where the rest of the sugar is mentioned in the recipe. 

[Mrs Bee]

Hi Chonette. Sorry I obviously didn't write the recipe clearly enough.

You remove the peaches from the light syrup and pop them in the jars THEN you add the remaining sugar to the peach syrup and simmer until the sugar dissolves, then boil to 110C.

Hope that helps.

Remove pan from heat, carefully remove the peaches and put into a bowl small jars or kilner jars.
 KEEP THE SYRUP from the peaches and add the remaining sugar, simmering gently until the sugar dissolves.
Bring  to the boil and boil to 110C then allow to cool.
Measure the syrup and add an equal amount of brandy and pour over the peaches to cover.
Cover with new lids if using jam jars or the kilner jar lids.  (IMO I think the kilner jars are best for this].
Leave for 2-3 months before eating. THis allows the fruit to fully take up the flavour of the brandy.

You can also do the same with cherries, and pineapple. It is a method best with firm fruits.

and I found 2 jars of these peaches from last year, hiding at the back of the cupboard. And they still look good.