I just love summertime when sweet, delicious, juicy peaches are in season! To make the most of the season I start with the freshest peaches I can find, which is always at my local farm or farmer's market (these peaches came to me via Turkey Creek Bee Farm, a local urban farmstead). I slice 'em and can them for sliced peaches, make peach jam/preserves, or chop 'em and dice 'em for this lovely Peach & Brandy Sauce!
Serve this sauce over some vanilla bean ice-cream, top on pound cake, or heat and serve basted on a pork tenderloin. It has lots of peachy taste with just a hint of the brandy ... delicious!
RECIPE
Ingredients
6 cups chopped, pitted and peeled peaches - approx. 5 large peaches (sprinkled with lemon juice to prevent browning or use Fruit Fresh)
Combine peaches, brown sugar, granulated sugar, brandy, and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20 minutes.
Ladle hot sauce into hot jars leaving 1/2 inch head-space. Remove air bubbles and re-measure head-space. If needed, add more sauce to meet recommended head-space. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water bath for 15 minutes, adjusting for altitude. Remove jars and cool.
Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Yield: 5 - 8 oz. jars
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Ingredients
6 cups chopped, pitted and peeled peaches - approx. 5 large peaches (sprinkled with lemon juice to prevent browning or use Fruit Fresh)
2 cups lightly packed brown sugar
2 cups granulated sugar
3/4 cup brandy
1 tsp grated lemon or orange zest (I use orange)
Method2 cups granulated sugar
3/4 cup brandy
1 tsp grated lemon or orange zest (I use orange)
Combine peaches, brown sugar, granulated sugar, brandy, and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20 minutes.
Ladle hot sauce into hot jars leaving 1/2 inch head-space. Remove air bubbles and re-measure head-space. If needed, add more sauce to meet recommended head-space. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water bath for 15 minutes, adjusting for altitude. Remove jars and cool.
Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Yield: 5 - 8 oz. jars
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.