What are Brandied Peaches?
Peaches are a delicate fruit and require preserving to keep long term. Brandied peaches were one of several methods used to can or preserve peaches. Brandied peach recipes are listed under relishes and preserves.
Methods of Preserving
1) Canned: peaches are cooked in a sugar and water syrup and placed in jars
Brandied (Cooked) Peaches
a) Bring a pot of water to a boil, quickly dip peaches in boiling water, take out and rub fur off, leave whole
Brandied (Raw) Peaches
a) Dip in boiling water and rub off skin, leave whole
Brandied peaches are a form of canned peaches. Canned peaches are served and eaten right from the can for dessert. They are also used in many recipes calling for peaches. It is assumed brandied peaches were used in the same ways.
Peaches are associated with the southern states. However, peaches grow up north. They were also imported. This made them available in New England.
Recipes for brandied peaches date back to1784 (or before) in London. The Boston Cooking School Cook Book in its 1884 edition gave two recipes for canning peaches: 1) sugar and water syrup and 2) brandied peaches. By the 1912 edition preserving was expanded to include pickled peaches. These three recipes were carried forth through the 1950 edition (the last edition the author owns) and potentially in later editions. The Joy of Cooking’s 1995 edition has a recipe for brandied peaches.
Three cook books dedicated to preserving New England cooking: 1938 Good Maine Food, 1947 Secrets of New England Cooking, and 1954 Eleanor Early’s, New England Cook Book each carried a recipe for brandied peaches.
Brandied peaches were adopted by New Englanders into their regional cooking.