So one day, I was sitting in my office and a colleague came in. We started chatting about canning and the like. He started telling me a recipe to make peach brandy. I knew that I was going to a peach farm with Christy and Jennifer the next weekend, so my ears perked up. After listening to his recipe I had to try it. Readers, it is the easiest thing I have EVER made. Make it for your friend next Christmas and they will think that you are Martha Stewart herself!
To begin head to the peach farm. For you less adventurous types, a local farmers market will do (the grocery store is an option as well, but not nearly as fun!). Pick out the ripest peaches that you can, without being bruised. You want them almost too ripe to eat, but with the skin on the peaches still intact.
Next bring your peaches home and wash them. Get a gallon jar (mason jar, pickle jar, or sun tea jar). I couldn't find a gallon jar so I used half gallon jars and cut this recipe in half for each jar. Fill the jar with whole peaches as far as you can. Don't cut the peaches, only wash and set them in the jar.
Next add 3 cups of sugar to the jar.
After you add your sugar, get the cheapest vodka that you can find. Go to the market or liquor store, look at the very bottom shelf at the vodka that would give you a hang over for a week and costs less than $6 for 175ml and buy that! Fill the gallon jug with the cheapest vodka you can find all the way to the top.
Now that you have your peaches, sugar, and vodka in the jar, put the lid on tight. This is the hardest part of the process-- put it in a dark, cool place in your house and wait. Wait 6 months. Seriously, 6 months. It will be worth your wait. After 6 months, pull the jug out of the cabinet and use a funnel to fill bottles with your brandy. You may need to strain the brandy through a cheese cloth if the peach skin breaks down in the fermentation process.
I gave mine as Christmas gifts to my Supper Club and some other friends. My family especially LOVED it!
Add peaches, sugar, and vodka to a gallon jar. Put top tightly on jar. Let sit in a cool dark place for 6 months. Strain through a cheese cloth and store in a glass bottle. Enjoy!