Ingrédients pour Peaches In Brandy
- 1 kg ripe but firm peaches, peeled, pitted, and halved
- Sugar
- Water
- Almond Extract
- 250 ml brandy (e.g., Cognac or Armagnac)
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Comment préparer Peaches In Brandy
- In a medium saucepan, combine the sugar, water, brandy, cinnamon stick, star anise, and vanilla bean (or extract).
- Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
- Gently add the peach halves to the simmering syrup, ensuring they are mostly submerged.
- Reduce the heat to low, cover the saucepan, and simmer for 45-60 minutes, or until the peaches are tender but still hold their shape. Turn the peaches occasionally to ensure even cooking.
- Remove the saucepan from the heat and let the peaches cool completely in the syrup.
- Once cool, transfer the peaches and syrup to airtight jars or containers.
- Refrigerate for at least 24 hours to allow the flavors to meld. Serve chilled, spooned over vanilla ice cream or yogurt, or enjoyed on their own.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
432g
Fat
0g
Carbs
36g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Desserts Condiments Etc Fruit American Easy Low Fat Romantic Summer Vegetarian Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Garnishes Midwestern Inexpensive Free Of Something Low In Something Pitted Fruit Peaches Taste Mood Number Of Servings 4 Hours Or Less
