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Brandied Peaches Recipe
Brandied Peaches Recipe
Dec 5, 2011 | 4:46 pm
By
Editor
Peaches
iStock/kenishrotie

Peaches

“For a most delectable breakfast, I prefer the following.” — W.C. Fields

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18
Servings
513
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 pounds peaches
  • 3 pounds sugar
  • 4 cups water
  • 2 cups brandy

Directions

Split the peaches, remove pits, and cook in a syrup composed of sugar and water. When the peaches are tender, remove to a container, and continue cooking the syrup until it has thickened. Add the brandy and pour over the peaches while hot. Seal and let cool until ready for use.

Nutritional Facts

Total Fat
23g
33%
Sugar
15g
17%
Saturated Fat
3g
13%
Carbohydrate, by difference
73g
56%
Protein
5g
11%
Vitamin A, RAE
101µg
14%
Vitamin C, total ascorbic acid
58mg
77%
Vitamin E, added
2mg
13%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
41mg
4%
Choline, total
14mg
3%
Fiber, total dietary
13g
52%
Folate, total
78µg
20%
Iron, Fe
4mg
22%
Magnesium, Mg
26mg
8%
Niacin
5mg
36%
Phosphorus, P
83mg
12%
Selenium, Se
7µg
13%
Sodium, Na
80mg
5%
Water
143g
5%
Zinc, Zn
1mg
13%
More from USDAHave a question about the nutrition data?Let us know.

Peach Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Peach Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.