How to Make Peach Brandy Charleston SC
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Mount Pleasant, SC
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How to Make Peach Brandy
If you’re into cocktail drinks, you must have heard of peach brandy. Peach brandy is only among the many fruit brandy variants out there. Brandy can also be made from apricots, apples, plums, coconut, and even cherries. The most popular fruit brandies are ones made from apricots, peaches, and apples. Originally, brandy was only made from grape extracts, or more specifically, from more mature wine. Peach brandy and other fruit brandy variants are sweeter compared to the conventional grape variant.
Bottled peach brandy which is marketed as an alcoholic beverage is usually stored to mature for 4 to 6 years. This gives increases the alcohol content in the brandy, giving the beverage just enough character. However, because peach brandy is also used for daytime cocktails and as meat sauces, people have started making their own peach brandy. These are definitely less mature than the bottled peach brandy but they’re just as tasty, and they’re an effective quick fix for someone who’s just looking for the taste of slightly cultured peaches.
You don’t really have to depend on liquor stores to give peach liquor as gifts. All you have to have are some basic kitchen skills, sugar, water, lemon zest, orange zest, vodka, brandy, and yellow food coloring. Obviously, the vodka and the brandy are here to help you cheat your way into achieving the right alcohol content. It’s not exactly genuine peach brandy, but it will taste close enough to the real thing to give as a decent gift.
The complete list of ingredients:
- 1 cup of sugar
- 1 cup water
- 2 lbs fresh, ripe peaches (washed and stemmed)
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1 ½ cups 100% vodka
- 1 cup brandy
- 4 drops of food coloring (yellow)
To start off, you need to bring the sugar and the water to a boil while constantly stirring on the mixture. You should cook this over medium heat and make sure that it doesn’t burn. Once the sugar crystals are completely dissolved, you should remove it from the heat and let it cool to 110ºF.
While you’re letting the caramel mixture cool, you should prepare the peaches. Cut the peaches in half and remove the pits, but do not throw the pits away. Put them in a bowl for storage. Then, slice the peach meat into thin strips and put them into a clean 2 quart jar. You can then mix them with your orange and lemon zest.
Once the sugar and water mixture has cooled down, you should them pour this over the peach strips, filling the rest of the jar. You should then add the vodka, the brandy, and the yellow food coloring, and stir the mixture slightly to get the flavors all evened out. You should then seal the jar with a tight lid, and rotate the jar to mix everything. Keep the jar in a cold dark storage area for exactly two weeks. This process is called steeping.
After letting the liquor steep for two weeks, you should strain the mixture discarding the remaining solid particles. Then, pour the liquor into a clean glass container and seal it again. You should then let it rest in a cool dark place for another 2 to 3 weeks.
Once the second resting period is over, you should pour the mixture and filter it through a layer of cheesecloth. Put the filtered mixture into a decanter or any other stoppered jar. You can then decorate the jar if you’re planning to give it as a gift, or serve the liquor as is. This takes about 6 weeks to prepare, but is a cheap alternative to factory bottled peach brandy. This should yield 1 quart of liquor. If you want to process more peach brandy, you can double or triple the recipe.
Other uses of peach brandy
Peach brandy is also a popular meat sauce, and you might want to process the homemade peach liquor ingredient we’ve just given you to make peach brandy sauce. These are great with turkey, chicken, ham, and other kinds of meat. Some people even add it to their steaks to sweeten the taste. They also work well with vanilla ice cream and could complement a number of desserts. Here’s how you can make peach brandy sauce.
You will need:
12 oz canned peaches, drained, with ¾ of the juice reserved
2 tablespoons of cornstarch
½ cup of peach brandy or peach liquor
½ teaspoon each of ground ginger, ground cinnamon, nutmeg or allspice
First, you have to mix ¼ cup of the juice with the cornstarch. Then, you should add the brandy and the spices to the mixture. Mix these well and then bring the remaining ½ cup of peach juice to a boil. Add the cornstarch mixture to the boiling peach juice mixture. You should then reduce the heat and continue stirring to avoid the sugar from getting burned. Once the mixture is thick and smooth, you can then add the fruit. Just continue cooking to heat everything through, but avoid overcooking the peaches because this might create a slightly bitter aftertaste. This recipe should make 2 cups.
Dishes that go well with the sauce
If you’re having guests over for dinner, and you’re wondering how you can make use of that peach brandy sauce, you have two options: You can either serve killer desserts, or you can serve the sauce with meat for the main course. If you don’t think that it’s going a bit over the top, and your guests are peach lovers anyway, you can probably serve the peach brandy sauce for both the main course dishes and dessert.
The all American favorite for peach brandy sauce pair-ups is really vanilla ice cream. This is a great dessert or snack to serve especially during the summer. However, peach brandy sauce also works well when served with pound cakes and trifles, if you’re planning to be fancier.
As for meats, while the peach brandy sauce is a versatile condiment, it works better with mild tasting meat. White chicken or turkey meat with peach brandy sauce is always a favorite during thanksgiving.