Food
Brandied Peaches
By Yankee Magazine|Jul 25 2007|
Goes with turkey and ham best of all.
Yield
Makes 1 quart.
Ingredients
2 14-ounce cans cling peach halves in heavy syrup
1 cup brown sugar
1 tablespoon whole cloves
1 teaspoon allspice
1/2 cup cider vinegar
4 tablespoons brandy
Instructions
Put the peach halves and syrup, lessened by 4 tablespoonsful, into a saucepan. Add the sugar, cloves, allspice and vinegar. Bring to a boil. Simmer 8 minutes and cool.
Add the brandy. Pierce each peach half with one whole clove. Store in a covered jar in the refrigerator for 24 hours before serving.
