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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Special equipment: 1 x 2 liter sealable glass jar or 2 x 1 liter sealable glass jars. | 2. Sterilize the jar/s by boiling in water for 2 minutes. Dry with a clean cloth and set aside until needed. | 3. Use a small, sharp knife to cut a small cross at the base of each peach. Place peaches in a large, deep bowl and cover with boiling water. Allow peaches to sit for 2-3 minutes. | 4. Transfer one peach to a plate. Try to peel the skin off. If it comes off easily then drain and peel the remaining peaches. If not, let them sit in the boiling water for a further minute or so. | 5. Cut peaches into quarters and then halve again. Discard the stones. Arrange peaches in layers in the jar alternating with layers of caster sugar. Place the vanilla pod down one side of the jar/s. | 6. Pour over the brandy making sure the peaches are completely covered. Seal tightly then shake gently to help dissolve the sugar. | 7. Place jar/s in a cool, dark place for 3 months. Make sure you shake the jar gently once a week. | 8. After 3 months serve brandied peaches with pancakes, ice-cream or enjoy with a dollop of clotted cream for dessert. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peach	5		ripe unblemished	341.25	83.475	7.9625	2.1875
caster sugar	100			-	-	-	-
vanilla pod	1			-	-	-	-
brandy	600			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.