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!
Is the 175ML bottle size even a size used for vodka? That is awfully small. Would take several of them to fill the half-gallon jars. Normal size is 750ML or 1L.ReplyDelete
Other than that, it sounds delicious. Wife would probably love it. Personally, I like apples better than peaches.
Currently, I'm waiting on a batch of Apple Pie Moonshine to age.
1g Apple Cider
1-1/2 C Sugar
4 cinnamon sticks
8 whole allspice
1 whole nutmeg
750ml 190 proof grain alcohol
2 tbsp vanilla extract
Bring cider, spices, and sugar to boil, stirring occasionally.
Once boiling, remove from heat and allow to cool to room temperature.
Once cool, add grain alcohol and vanilla. Stir.
Divide liquid and spices between mason jars.
Put in pantry (cool, dark place) for at least a month.
YUMMY ON BOTH!ReplyDelete
i like my 5wine. in 5gal pal: 5qt fruit(s), 5C sugar(s), 5t yeast (i use old bread yeast) that has been activated in a cup of warm water, fill to 1" from bucket top, cover and let sit for 5weeks stirring once a week.ReplyDelete
filter, bottle (drink some). if want drop a kill tab in each or let it continue to age on its own.
Here's a couple of recipes written down for me from my ex-husband's grandma, God rest her soul.ReplyDelete
1st recipe) Brandied Fruit
3 cups brandy any flavor or 3 cups starter brandy
Every ten days, put in brandy 3 cups coarsely chopped drained fruit and 2 cups sugar. Use canned fruit if out of season. Can use fresh fruit - example: peaches, bing cherries, ripe pears or red plums. Use a gallon container. After six weeks or so, you can start using your fruit in cakes or on ice cream. Cover your jar with folded paper towel. Do not seal. Put in warm place - top of refrigerator is good place.
2nd recipe) Brandied fruit cake (2 or 3 layer cake)
For 2 layer cake:
1 small box of yellow cake mix
5 Tbs instant pudding
1/2 tsp cinnamon
1/2 tsp nutmeg
3 eggs, separated
1 cup brandy
1 1/2 cups brandied fruit
Icing for 2 layer cake:
1/2 pint whipping cream
4 oz cream cheese
2 Tbs sugar
For 3 layer cake:
Large box yellow cake mix with pudding in mix
6 eggs separated
1 tsp cinnamon
1 tsp nutmeg
1 1/2 cups brandy
3 cups brandied fruit
Icing for 3 layer cake:
1 pint whipping cream
8 oz softened cream cheese
3 Tbs sugar
Directions for both sizes are the same.
Heat oven to 350 degrees F.
Put cake mix in large bowl. Add brandy and spices. Beat well. Add egg yolks and beat. Fold in brandied fruit. In a separate bowl, beat egg whites until stiff. Fold egg whites into cake. Use round cake pans, generously greased and floured. Pour batter evenly in the pans. Bake 35 minutes until it tests done. Gently touch the top of cake with finger. It is done if it feels firm, or if cake pulls away from sides of pan. Cool in pans for ten minutes, then put on racks to cool. After cakes are completely cool -
Whip cream until stiff. Add sugar and set aside. Beat cream cheese and add to whipping cream. Put cake together with icing, and ice the top layer, but not the sides. Keep refrigerated.
Awesome ! Thanks, shared on my blog :)ReplyDelete
I no longer drink but the following is a receipe that I used when I was in Pathology;ReplyDelete
One packet (or more, depending on the size of the available jar) of raisins
Two cups of Sugar
Half cup of water
Fill to the top with Absolute Ethanol (pure alcohol)
Make this up a day or two after New Years day and leave ( with the occasional mixing - inversion of the jar) until the office Christmas parties.
Sure, not everyone has access to pure alcohol so you could modify it to suit what is available.
At the party, decant the alcohol, put it the punch, then put the raisin out as nibblies. Yes, I have seen a staff member get drunk on raisins!
Thank you for sharing this receipt I'm going to try it. By the way where did you buy those little bottle with cork are so cute...ReplyDelete
We made this last summer after a great peach harvest, it turned out AMAZING! We are on to round two this year. Hopefully it will be as successful! Due to a very hot spring our peaches just weren't as good, but we're hopeful!ReplyDelete
Thanks for a great recipe.
Leaving the pits in th the peaches is a bad idea sinc the alcohol will cause a chemical reaction with them and make cyanide.ReplyDelete