When I find the very last of the summer fruit is going, I always wish I’d preserved just a bit more of it. Even the last two peaches will do! By now I think you know my solution. When it comes to the final peaches of the year, there’s nothing better to do than to introduce them to some brandy.
Charmed, I’m sure. Don’t worry if the peaches are long gone or not yet arrived where you are – any fruit will do. Quince would be perfect! Like ginny plums and drowned cherries, like elderflower liqueur or raspberry vodka, like oh, oh how I miss it, sloe gin, all you need is a bit of sugar and some kind of hard liquor. A clean jar. I sliced these peaches, poured half a cup of sugar over them, and filled the jar with brandy to cover the fruit. The longer you wait, the better it gets. The peaches will be intoxicatingly brandied, and the brandy will be exquisitely peachy. With the astonishingly early autumn storms we’ve been getting, summer seems a long way off. Brandied peaches will be a fine reminder on a cold winter’s night.