Serve these cinnamon-scented brandied peaches as a dessert with ice cream or pound cake, or as a fruit side dish.
4 (1-quart) mason-type jars
9 pounds small whole freestone peaches
9 pounds granulated sugar
1 quart water
2 (2-inch) sticks cinnamon
2 tablespoons whole cloves, heads removed
3 pints brandy
- Sterilize jars; set aside.
- Peel peaches by plunging in boiling water for about 30 seconds. Remove from the water and quickly submerge in ice cold water for a few minutes, or until cool enough to handle. The skins should slip right off.
- Tie spices securely in a small piece of cheesecloth.
- In large pot, boil sugar and water with the spice bag. When syrup is clear, add peaches. Cook until tender, but not soft. Remove peaches from syrup with slotted spoon, allowing peaches to drain.
- Boil remaining syrup in saucepan until thickened, or until a candy thermometer reads 222°F (approximately 105°C). Cool syrup to room temperature.
- Add the brandy to cooled syrup, stirring well.
- Spoon peaches into sterile jars and cover with syrup, seal.
Makes 4 quarts.