Quick Brandied Peaches
- 2 cans cling peach halves (1 lb, 14 oz. cans each)
- brandy; to taste
- 3/4 cup brown sugar; firmly packed
- 1/3 cup cider vinegar
- 3 sticks cinnamon
- 1 Tbsp whole cloves
Yield: 8 Servings. Drain syrup from peaches and reserve. Lessen the syrup by as much brandy as you desire. Add brandy to syrup and combine with vinegar, cinnamon and cloves. Simmer for 5 minutes and pour over peach halves. Allow peaches to marinate in this mixture in the refrigerator for several hours. When ready to serve, drain marinade and pierce each peach half with one whole clove. Note: If you prefer not to use brandy, use all the syrup from the peaches instead of decreasing it.
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