A perfect summer peach can hardly be improved upon…unless, of course you add brandy! This brandied peach recipe isn’t preserved through canning methods, but stores beautifully in the fridge.


3 pounds small-medium ripe peaches
1.5 cups water
2 cups of sugar
2 cups brandy


Bring a large pot of water to a boil. Blanch the peaches for 30 seconds and remove them to cool until you can handle them comfortably. Peel the peaches, cut them in half and remove the pits. Put aside.

In a large saucepan, bring the water and sugar to a boil over high heat, stirring to dissolve the sugar. Boil the syrup until is is reduced a bit—about 5 minutes or until just slightly thickened. Add the peaches to the syrup and return to a boil.

Once the peaches and syrup have returned to a a boil, remove the peaches using a slotted spoon and transfer them into 2 hot 1-quart canning jars.

Add the brandy to the syrup and bring just to a boil. Remove from heat and spoon the hot brandy syrup over the peaches to cover and seal the jars. Allow the peaches to cool to room temperature and (if you can!) allow the peaches to cure in the fridge for a week before serving. Unopened jars can be kept in the refrigerator for 3-5 months.