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📝 Description
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🥘 Ingredients
To every lb. of fruit weighed before being stoned, allow 1/4 lb. of finely-pounded loaf sugar; brandy.
👨🍳 Method
Let the fruit be gathered in dry weather; wipe and weigh it, and remove the stones as carefully as possible, without injuring the peaches much. Put them into a jar, sprinkle amongst them pounded loaf sugar in the above proportion, and pour brandy over the fruit. Cover the jar down closely, place it in a saucepan of boiling water over the fire, and bring the brandy to the simmering-point, but do not allow it to boil. Take the fruit out carefully, without breaking it; put it into small jars, pour over it the brandy, and, when cold, exclude the air by covering the jars with bladders, or tissue-paper brushed over on both sides with the white of an egg. Apricots may be done in the same manner, and, if properly prepared, will be found delicious.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage recipe for peaches preserved in brandy, and I must say, it was a delightful journey into the past. The process was surprisingly simple, and I found that the brandy-infused peaches were a hit with the family. What surprised me most was how the loaf sugar, finely pounded, melted away into a beautiful syrup, coating the peaches perfectly. It was like a little party in a jar. This recipe is perfect for the weeknight cook who wants to impress without spending hours in the kitchen. The preserved peaches can be made ahead of time and stored in the fridge, making them an excellent dessert option for busy parents. I served them with a dollop of whipped cream, and it was a hit with the kids. Next time, I might try it with apricots as suggested, but for now, these brandy-soaked peaches are my new go-to for a quick, elegant dessert.
