Vered's Israeli Cooking

Brandied peaches

Vered Guttman

Brandied peaches

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Brandied peaches present a classic way to preserve this summer fruit for a long period. They are delicious served over vanilla ice cream.

I use Mastic gum, mastica or Tears of Chios in this recipe. It is a tree resin with a light pine-nut aroma. It is used in the Middle East, Turkey and Greece to thicken desserts and to make mastika liquor. It helps thicken jams while adding a nice aroma. Mastic gum is available at some Middle Eastern markets and online and if you’re into jam making, I recommend giving it a try.

Brandied peaches
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Brandied peaches

Recipe by Vered GuttmanCourse: Desserts, Dips, pickles and relishesCuisine: IsraeliDifficulty: Easy
Yields

24

oz. jar
Prep time

30

minutes

Brandied peaches present a classic way to preserve this summer fruit for a long period. They are delicious served over vanilla ice cream.
Note: mastic gun is available at Middle Eastern stores and online.

INGREDIENTS

  • 2 lbs. ripe but firm peaches

  • 2 cups water

  • 2 cups sugar

  • 1 vanilla bean

  • 1 teaspoon mastica gum (optional, see note above)

  • About ½ cup brandy

DIRECTIONS

  • Peel peaches with a vegetable peeler. If peaches are too soft and don’t peel easily, slice a shallow X at the bottom of each peach and then blanch them in boiling water for a couple of minutes, Transfer to a colander and wash in cold water, then pull of skin.
  • Halve peaches and remove pit.
  • Bring a large pot of water to boil and sterilize a 24 oz. glass jar.
  • Bring water and sugar to boil in medium pot over medium-high heat. Crush mastic gum with a little sugar using mortar and pestle and set aside. Add vanilla bean and halved peaches and cook for 5 minutes, making sure all peaches are covered in syrup. Transfer peaches with a slotted spoon into a bowl. Add crushed mastic gum to syrup and cook until syrup has thickened, about 5 minutes longer.
  • Arrange peaches nicely in the jar, then pour sugar syrup to cover up to ⅔ of the peaches. Add brandy to the last third of the jar, then use a wooden skewer (disposable chopsticks work well) to stir peaches a little in order to remove air bubbles. Add more of the syrup, if needed, to cover peaches completely, then seal jar.
  • Peaches are ready to serve after a couple of weeks. They’re great over ice cream.
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