Peaches are my favorite fruit – it doesn’t matter whether they’re white or yellow. Although many other fruits are available year-round in SoCal, peaches are not. So, we try to enjoy them as much as we can during their short season. As you know, John is a master at poaching fruit in all kinds of delicious liquors (our friend, Mary, thinks our blog should be called “Lester’s Liquors!”).
The only recipes I could find for Brandied Peaches were for canning, so John created this one for us to enjoy now. These peaches are amazing just as is, and they’re wonderful with ice cream, too.
|See the flecks of Vanilla Bean Seeds?|
Amazing Brandied Peaches
Peel and slice 5 large Peaches.
Place them in a large bowl with a lid.
In a large saucepan, over medium-high heat, bring to a boil:
2 cups Water
2 cups Sugar
Once sugar has completely dissolved, reduce heat to medium and stir in:
1 Vanilla Bean, halved
6 Black Peppercorns
1 cup Brandy
Simmer for about 15 minutes, then remove from heat.
Allow syrup to cool for about 10 minutes.
Remove Peppercorns, then pour Brady Syrup over the Peaches.
Stir until Peaches are thoroughly coated with syrup.
Allow to chill for at least 1 hour before serving.
If serving with Vanilla Ice Cream, place one scoop in the center of a saucer Champagne glass, then spoon peaches and syrup over it.
|Be prepared to delight your taste buds!|
|Pershing Square, Los Angeles|