Nectarines and Peaches in Brandy Syrup
Photography by Manja Wachsmuth.
INGREDIENTS
2½ kilograms small, firm but ripe nectarines or peaches or a combination of both
3 cups water
3 cups caster sugar
1 vanilla bean, halved
1 cinnamon stick
2 teaspoons whole black peppercorns
2 cups brandy
METHOD
Bring a saucepan of water to the boil. Using a small, sharp knife, lightly score the skin along the groove of the nectarines and peaches. In batches, drop the fruit into the boiling water for 1- 4 minutes then remove with a slotted spoon and place in a bowl of cold water. The blanching time for the fruit can vary enormously depending on their ripeness and the variety of the fruit. Use a small, sharp knife to carefully peel off the skin.
Combine the water, sugar, vanilla bean, cinnamon stick and peppercorns in a large saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 5 minutes then add the brandy and simmer for 3 minutes. Add the fruit, bring back to the boil then immediately take off the heat. Don’t let the syrup boil rapidly or the fruit may start to fall apart.
Using a slotted spoon, transfer the fruit to hot, sterilised jars and pour over the syrup to totally cover. Seal the jars immediately, cool completely then refrigerate.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!