Brandied Peaches - from "Clearly Delicious" by Elisabeth Lambert Ortiz

Ingredients:
1 12/ - 2 lbs. peaches
2 cups sugar
1 1/2 - 2 cups brandy

1. Halve and pit the peaches. The fruits can also be peeled for a classic effect, but this is not necessary. (I would, so I could use them later with cake or shortbread).

2. Pack the peach halves into sterilized jars. (To sterilize, boil vigorously for 10 min.) Layer with the sugar as you go. Leave at least 1 inch at the tops of the jars. (You're probably going to want to use quart jars for this.)

3. Pour in the brandy to cover the paches by 1/2 inch, makingsure there are no air pockets betwen the fruits. Seal the jars, label and shake well.

4. Keep in a cool, dark place for at least 2-3 months before using to allow the flavors to devlop. Shake from time to tim during the first week of storage to make sure all the sugar dissolves.

Peach brandy makes wicked good white sangria. The peaches would be the bomb spooned over cake, poundcake or shortbread, with vanilla whipped cream. Or do like my mom did as a dessert we all loved as kids--spoon a dollop of sour cream into the peach halves, top with brown sugar (and maybe some cinnamon sugar) and broil until sugar caramelizes.

Spacific, I love "Mes Confitures" and one of my daughters favorites is "Raspberry with Chocolate."

Here are two of my favorite peach recipes. They really taste like fresh peaches. So-o-o much better than any store-bought jam.

Karenforroses posted this one a couple of years ago and our family loves it (Thanks, Karen, if you are out there!) It disappears off of the pantry shelves fast. I have peaches ripening on the island now to make this.

Posted by karenforroses (My Page) on Wed, Jul 19, 06 at 19:52

Though not a conserve, this Ginger Peach Jam is really outstanding. I've made it for about 6 years now, and it's always a hit.
GINGER PEACH JAM

8 cups pitted, peeled and chopped peaches, slightly mashed (about 11 large peaches)
4 Tablespoons freshly squeezed lemon juice
l l/2 packages (l.75 oz each; about 6 tablespoons) powdered fruit pectin
7 cups sugar
1 Tablespoon finely chopped crystalilized ginger
l/4 tsp. freshly grated ginger root
l/2 tsp. freshly ground nutmeg
l/2 tsp. ground cinnamon
Pinch of ground cloves
Pinch of ground allspice
Grated zest from l/2 lemon

Sterilize jars, rings & lids in boiling water.
In a large heavy saucepan over medium heat, bring the peaches and lemon juice to a boil. Add the pectin and return the mixture to a boil.
Stirring constanty, slowly add the sugar. Stir in the crystallized ginger, fresh ginger, nutmeg, cinnamon, cloves, allspice and lemon zest and continue to boil, stirring constantly for 1 minute.
Remove from the heat and skim any foam from the top of the jam.
Carefully ladle the jam into sterilized jars, leaving l/4 inch space between the jam and the neck of the jar. Wipe the rims of the jar.
Cover with the flat lids and screw the bands on, being careful not to tighten the bands too tightly.
Seal the jars according to manufacturer's directions. (I give them a 10 minute water bath).
Unopened jars of jam will keep for about a year on the shelf. Jam should be refrigerated once it is opened.
Makes about 12 half-pints or 6 pints

This one's great, too!
PEACH ORANGE MARMALADE
from "Complete Idiots Guide to Jams, Jellies, and Preserves"
Enjoy a wonderful summer peach taste, accented with citrus. If giving it as a gift, you might want to add a little orange liqueur.
Prep time: 50 minutes, Cook time: 25 to 30 minutes, Makes about 8 half-pint jars

1 medium orange
2 medium lemons
2 Tabs. Lemon juice
1 cup water
2 lbs peeled, pitted, finely chopped peaches, about 8 large
[8 large peaches would weigh closer to 4 lbs, I think bI used 5 big peaches and 4 or 5 nectarines]
1 (1 3/4 oz.) pkg. powdered fruit pectin
7 cups granulated sugar
2 Tabs orange liqueur (optional)

Cut orange and lemons into quarters; remove seeds and thinly slice or finely chop. Place prepared citrus fruit and any juice, water and additional lemon juice in a medium saucepan; bring to full boil over high heat. Reduce heat; cover and simmer for 15 to 20 minutes or until rind is softened.

In a Dutch oven or large heavy-bottomed pot, place rind plus liquid and peaches; stir in pectin. Bring to full boil over high heat, stirring constantly.

Stir in sugar; return to full boil. Boil hard for one minute, stirring constantly.

Remove from heat; stir in orange liqueur, if using. Skim off any foam. Stir for five to seven minutes (this will prevent floating fruit).

Ladle into sterilized jars to within 1/4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip tight.

Process jars in boiling water canner for five minutes.

Let rest at room temperature until set. Check seals; refrigerate any unsealed jars up to three weeks.

lpinkmountain...
Thanks for the recipe for the brandied peaches. I gave that one to my neighbor. She wanted to make it. I'm doing the jam, then we're going to trade!

adopted...
Have you tried making either of these without the pectin? I made "Mes Confitures" Vineyard Peach with Cinnamon and Pinot Noir, but instead of Pinot Noir, I used an Italian dessert wine (white) to preserve the lovely golden color of the peaches. Just finished ladling it into the jars now! Next on my agenda is your Peach Orange Marmalade. I need to go pick more peaches tomorrow.