Marsha Gardner Recipe

Peach Brandy

By Marsha Gardner mrdick1950


Recipe Rating:

Marsha's Story

I usually make this brandy when peaches are at their best (June or July) and bottle it the last of November for Christmas gifts. Another plan ahead recipe.

Ingredients

12
peaches, washed and unpeeled
2 1/2 lb
sugar
1
fifth gin

Directions Step-By-Step

1
Place peaches in a wide mouth gallon glass jar with a lid; pour in sugar and gin. Put top on top of jar.
2
Every day for for swirl jar to help dissolve sugar. After about a week when all the sugar has dissolved, add more gin to cover peaches (peaches will shrink).
3
Store in a secure place (I use the bottom of my linen closet). Taste after two months; you may add more sugar or gin to taste.
4
When ready to bottle, remove peaches (they are great on ice cream or pound cake). Strain liquid through several layers of cheese cloth so that it will be beautifully clear. Bottle and enjoy. Makes 3/4 gallon.

About this Recipe

Course/Dish: Cocktails, Other Drinks

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10 Comments

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Marsha Gardner mrdick1950
Nov 2, 2012
Would love to hear how it turns out either way. The Grand Marnier too
user
Tom Newburgh tomthedj
Nov 2, 2012
Thanks, marsha. I will use the 2 1/2 lbs. And if I try it with brown sugar, I will let you know how it turns out.

Tom
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Marsha Gardner mrdick1950
Nov 2, 2012
I have made this peach brandy for years and always used the 2 1/2 pounds of sugar. You can try it with less and I am not too sure how the brown sugar would do???
user
Tom Newburgh tomthedj
Nov 2, 2012
Just wondering if 2 1/2 pounds of sugar is a little too much?
Also, do you think brown sugar would be good in this recipe??
Just asking.
Thanks

Tom
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Marsha Gardner mrdick1950
Aug 27, 2012
I'll let you know when we are on our way.