Brandied Peaches

Recipe from Oxmoor House

More From Oxmoor House


  • 2 (29-ounce) jars spiced peaches, in heavy syrup
  • 12 whole cloves
  • 1 (4-inch) cinnamon stick
  • 1/8 teaspoon ground mace
  • 1 cup brandy


  1. Drain peaches, reserving syrup; set aside. Insert one clove into each peach; place in a medium saucepan. Add reserved syrup, cinnamon, and mace; cook 5 minutes over medium heat. Remove from heat.
  2. Carefully remove peaches from syrup mixture; pack into 3 hot sterilized 1 pint jars, leaving 1/2-inch head space. Pour 1/3 cup brandy in each jar. Bring syrup mixture to a boil; reduce heat, and simmer 15 minutes or until mixture is reduced by half.
  3. Pour hot syrup mixture over peaches, leaving 1/3-inch headspace in jars. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 20 minutes. Serve over Blancmange or ice cream, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Brandied Peaches Recipe at a Glance
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy