Brandied Peaches With Ice Cream

8
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"Based upon a colonial recipe from "The Williamsburg Cookbook". If you haven't visited Williamsburg, Virginia Restoration, I highly recommend you do so. This recipe is super easy and very tasty. The recipe calls for canning the peaches and syrup, then serving later, with Virginia Ham!"

Original recipe yields 8 servings
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Nutritional

  • Serving Size: 1 (230.5 g)
  • Calories 230.3
  • Total Fat - 0.7 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 8.5 mg
  • Total Carbohydrate - 54.8 g
  • Dietary Fiber - 2.7 g
  • Sugars - 48.6 g
  • Protein - 1.9 g
  • Calcium - 8.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 94.8 mg
  • Thiamin - 0 mg

Step 1

Drain the peaches and reserve 1 cup of juice

Step 2

Mix the sugar with the reserved peach juice and boil until reduced in half.

Step 3

Cool to a warm temp and stir in the brandy and the almond extract.

Step 4

Pour the brandy syrup over the peaches.

Step 5

Can and process in sterile quart jars or serve when made.

Step 6

Serve warmed, with a scoop of ice cream over each peach, drizzled with sauce.

Tips & Variations


No special items needed.

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