Homemade Peach Brandy

Homemade Peach Brandy

I like to think of making flavored brandy, and other liqueurs, as just one more type of food preservation. I make jams and jelly with seasonal fruit, so why not preserve some of Summer’s bounty in alcohol?  Peach brandy is one of my favorites. Pretty simple, really. Just combine peaches with brandy and allow the mixture to steep. Once enough time had passed, drain out the fruit. After straining out the fruit I also filter the brandy through either coffee filters or cheesecloth to get it nice and clear. Sweetening is optional. Poured into pretty bottles, they can make fun gifts, too.

Peach Brandy

10 medium sized ripe peaches
3 c. brandy
1 c. sugar syrup – optional – recipe follows*

Peel and pit peaches reserving only the fruit. Place in jar with brandy and steep at least a week, shaking several times. You can leave the fruit in for up to two weeks. Strain, squeezing out as much juice from the fruit as possible. Filter through cheesecloth, fine mesh strainer or coffee filters for a clearer product. Add sugar syrup, if desired,  and mature 4-6 weeks. Makes 4 cups.

*Sweetening– Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup. Some recipes call for plain sugar and others for honey. Watch when you substitute honey for sugar, as it is sweeter and stronger flavored. Better to use orange or clover honey.