Diary of a Kentucky Cook: BRANDIED PEACHES PEACH MUFFIN RECIPES

Hello Friends,
Today I am sharing more of my Peachy Keen recipes with you
;)

BRANDIED PEACH RECIPE

3- 4 med sized ripe peaches
1 cup sugar
1/4 cup water
1 1/2 cups brandy

Peel & Dice peaches and place in a sterilized 1 quart Mason jar.
(see easy peeling directions in yesterdays blog)

In a saucepan bring the sugar and water to a boil over low heat
until the sugar is dissolved.
Simmer the syrup for 3 minutes.
Remove the syrup from the heat.
Add 1/2 cup brandy,
2 tablespoons at a time, stirring constantly.
After cooling,
stir in 1 additional cup of brandy.

Pour the cooled syrup over the diced peaches.
Add more brandy to the jar if necessary to cover completely.
Seal the jar with a lid and ring.
Store in a cool place for at least 1 month.

This recipe yields 1 quart of brandied peaches

Serve over Ice Cream cake or both.
Also can be used over ham or chicken.

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Peaches are sometimes referred to as “stone” fruit due to their pits.

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PEACH MUFFIN RECIPE

4 1/2 cups all purpose flour
1 tsp salt
4 1/2 tsps baking powder
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1/2 tsp nutmeg
1 tsp cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
2 peaches, peeled and diced

Combine the flour, salt, baking powder, sugar,
brown sugar, and spices.
Slowly add the eggs, oil, and milk.
Mix well.
Stir in the diced peaches right before filling muffin tins.
Fill greased muffin tins 1/2 full.

Bake in a preheated 400° oven
25-30 minutes.

Makes from 1 1/2 to 2 dozen muffins depending on how full you fill your tin.

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There are over 700 varieties of peaches.

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