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Peaches
Fri 11-Oct-13
9:09 am
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Ambersparkle

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I want to make Brandied Peaches, but there are two conflicting recipes, in one, you dissolve the Sugar in the warmed Brandy, you bring it almost to the boil, then pour over the Peaches in warmed Jars. In the other, you simply layer fruit and Sugar, and pour the Brandy over. Any help appreciated. And will they be ready to eat this Xmas?

Fri 11-Oct-13
9:14 am
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brightspark
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Just make sure they are peeled peaches, Tina.

Ours didn't survive, and we understand it's because I didn't peel them!

I like the second recipe, as, surely if you 'boil' the brandy, the alcohol will be burned off .... and maybe render it's protectiveness useless?confused

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Fri 11-Oct-13
6:31 pm
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Aly
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I have just done some with dark rum ( no brandy). I made the usual sugar syrup added peeled, chopped peaches, boiled for a little while then removed them. Boiled the syrup to reduce it then added the rum. Put the peaches in sterilized jars with glacé cherries then poured over the syrupy rum. I will leave them a few weeks before trying and usually have them with crushed meringue and creme fraiche.

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Sun 13-Oct-13
9:55 pm
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Terrier
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Ooh, sounds gorgeous Ali

Tue 15-Oct-13
4:05 pm
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brightspark
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Agree, Jan, that does sound rather good, Aly. i_am_hungry

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Sun 20-Oct-13
10:54 pm
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eileen54
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I used a Pam Corbin recipe from river cottage. i put the peeled peaches in a jar added a good slosh of brandy and then topped up with sugar syrup, before putting in a water bath

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Mon 21-Oct-13
9:03 am
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brightspark
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Eileen, I used a similar recipe for the peaches, but alas, I didn't peel them, so not a success, but the plums are looking w o n d e r f u l - same recipe, and a beautiful red liqueur. OH can't wait to taste them with his Greek yogurt!

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Mon 21-Oct-13
3:45 pm
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eileen54
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I did plums in brandy too, I also did apricots in contreau

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Mon 21-Oct-13
9:47 pm
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brightspark
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Eileen, do you save them for special occasions, or just for regular desserts?

One of the jars of plums in brandy has been eaten, and we're now left with only the liqueur - mmm, thinking about that, it may be quite nice as a pre-dinner /post dinner treat! ok

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Mon 21-Oct-13
10:20 pm
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eileen54
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We just eat them when we want a dessert, but I am hoping to have some left for the holidays at the end of the year.

The liqueur would be really nice poured over ice cream.

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Tue 22-Oct-13
7:55 am
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Terrier
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I might have to have a go at the recipe but with nectarines, I got a large box of them the other day and I don't think they'll ever ripen.

Tue 22-Oct-13
8:05 am
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Aly
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I think most fruit with alcohol added works. If you have a liqueur left after eating the fruit, tip a tub of glacé cherries in it and leave a couple of weeks. Then drain and cover in chocolate, dark works best. I do these with rum then use the liquid for the Christmas cake. Nothing wasted. The cherries make great gifts, wrapped prettily.

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Tue 22-Oct-13
8:09 am
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Terrier
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I'm sure I've mentioned this before but one of my Christmas treats for friends every year is maraschino cherries wrapped in marzipan then dipped in choc, but might try it with the glacé cherries as above.

Tue 22-Oct-13
8:37 am
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brightspark
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What good ideas from you both, Aly and Jan.

Might try it!  brightsparklystuff

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