New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Tuesday, October 12, 2010

Slow Cooker Brandy Spiced Peaches Recipe


You've been good. Really good. I can tell.

Rummage through your pantry cabinets and dig out a few cans of neglected peach slices and bottle of brandy. This is a good one!

The Ingredients.
serves 8
slightly blurry photo. I blame the brandy.

2 (15-ounce) cans peach slices
2 tablespoons sugar
1 tablespoon apple cider vinegar
2 (3-inch) cinnamon sticks
1/2 teaspoon whole cloves
1/4 cup brandy
whipped cream (optional garnish--I like the stuff in a can, but you can of course make your own)

The Directions.

Use a 2-quart slow cooker. Combine all the ingredients except for the brandy and whipped cream. Don't drain the peaches---pour the entire cans in. Cook on low for 4 hours. Remove from heat, and stir in the brandy. Pour all of this into a sealed plastic container and refrigerate for 48 hours (it's worth the wait, I promise!), then remove the cinnamon sticks and cloves.
Dish into serving bowls and dollop with whipped cream.

The Verdict.

This is my mom's friend, Carol's dessert recipe. Carol shared that she used to make it with peach halves but there was too much "slipping and sliding" with the halves, so she switched to slices. I LOVED the flavor---rich, and sophisticated. The brandy is in there, and you can taste it. This is definitely not a dessert for children---eat it all yourself!


The Cuisinart slow cooker giveaway is over, and the winners have been notified. If you haven't heard from me, you didn't win. I'm sorry. I do have more fun things I'm working on, though!

Happy 12th day of Crocktober!

9 comments:

Alannah said...

this sounds delicious...and I know just the friends who would appreciate it too!! smiles

Lisa @Cents To Save said...

Looks delicious!!!

CherylBCT said...

Oh this sounds delightful. I have to think of just the right occasion to make it for. It seems so elegant!

Pam said...

Peaches in juice okay, or must they be peaches in syrup?

Stephanie O'Dea said...

great question, Pam!
juice is just fine. It might not be quite as thick, but unless you did a side by side comparison I don't think you'd notice.

xoxo

christal said...

This DOES sound good... when you set aside the good stuff for 48 hours, where do you put it? I mean, does it have to be refrigerated? or are you leaving it out on the counter trying not to sneak a taste now and then?

Stephanie O'Dea said...

hi Christal, thank you for your eagle eyes! yes, definitely refrigerate it.

xoxo

Perovskia said...

I'd wondered where to put it, too. I was unsure so I left it on the counter (what a tease for two days!). Refrigerated at the end before ready to eat.

YUM.

This was fantastic. A really good marriage of ingredients. The whipped cream (homemade, for me) on top was wonderful. Really made it.

Thanks for this!

Anonymous said...

This sounds amazing and I'd love to try it, however my boyfriend and I are on a no-carb/no-sugar diet. I can get away with halving the sugar amount I'm sure, but I'm wondering about the peaches. We can't do the syrup or the juice, what are your thoughts on using fresh peaches and if so, what liquids might be a necessary addition? Or is there is no hope for this one in my sugar celibacy?

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