Brandied Peaches With Ice Cream

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 is 8 servings

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 by Step Method

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


No special items needed.

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