Brandied Peaches Recipe

a Valentine's heart made from mini cakes
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 Updated 11/10/2015

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A luxurious dessert in keeping with a special Valentine's Day menu. To add to the sensory delight, serve with a really good vanilla ice cream and fresh whipped cream.


  • 2 large, good quality peaches
  • 2 tablespoons fresh lemon juice
  • 2 1/2 tablespoons sugar
  • 4 cloves
  • small piece of cinnamon stick
  • 8 fluid oz water
  • 3 tablespoons brandy
(see measure conversions for more information on quantites)


  1. Remove the skins from the peaches by putting them in a basin and pouring boiling water over them.
  2. Leave for a couple of minutes than pour off the water.
  3. Allow to cool a little.
  4. The skin will probably have split in a few places and can be easily pulled away.
  5. Coat the skinned peaches in lemon juice.
  6. Put the sugar, cloves, cinnamon and water into a saucepan and boil for about 5 minutes or until slightly thickened.
  7. Remove from the heat and stir in the brandy.
  8. Put the peaches into a casserole and pour the syrup over them.
  9. Bake for about 15 minutes at 170 degrees Centigrade (see temperature conversions) until the peaches are tender.
  10. Remove from the oven.
  11. Remove the cinnamon stick.
  12. Cool the peaches and then chill for at least 4 hours in fridge.

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 2 portions


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