Peaches in Brandy
A DIY Edible Wedding Favor

An Original Recipe for a Summer Wedding

This peaches in brandy recipe will become quickly one of your favorites.

There is no cooking included, but you need to prepare this way in advance as it will take a 3 month infusing time. Yes it takes that long for the peaches to get the brandy flavor and for the brandy to get the peach flavor in it.
But as a result you will have a delightful double use product.

While the peaches can be eaten alone or with your favorite ice cream, the brandy makes a wonderful liqueur and can be use to flavor sweet sauces.



Ingredients and Recipe

The following ingredients will make about ½ gallon jar.

You need:

* 3 or 4 ripe peaches,
* 1 vanilla bean split length wise,
* 2 cups of brandy,
* 3 ½ oz (100 g)of superfine sugar

First you are going to peel off the skin of the peaches. To do it easily you will cut a cross at the base of each peach and place them into boiling water for 2 minutes. This should separate the skin form the fruit. Take the fruit out of the water and try peeling it, if ti doesn't come off easily place in the hot water for another minute.

Cut the fruit into quarters and discard the pots. Arrange them in layers in the jar, alternating with layers of sugar. Place the vanilla bean down one side of the jar

Place the brandy and seal and label the jar, shaking it to help the sugar dissolve.

Leave the jar in a cool dark place for about 3 months, shaking it gently once a week.



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