Brandy Peaches
A super simple, summery dish that hordes a bit of sunshine in the jar for the long winter months.
Servings
6
Servings
6
Ingredients
Instructions
  1. Combine the sugar with around 400ml of water and your cinnamon, bring to the boil, then simmer until the sugar is dissolved.
  2. Slice the peaches (or, if you have a large enough jar to accommodate them whole, don’t) then add them to the syrup and cook until tender (5-10 minutes).
  3. Pour the peaches into a large, warmed jar, with enough syrup to cover two thirds of the fruit. Top up with brandy, seal the jar and tip it gently to combine the liquids.
Recipe Notes

If you have a jar big enough to keep the peaches whole, they’ll look amazing. You may need to increase the quantities of syrup and brandy, however. Keep the ratio to about two parts syrup, one part brandy.