Directions:
- Drain peaches, reserving syrup; set aside. Insert one clove into each peach; place in a medium saucepan. Add reserved syrup, cinnamon, and mace; cook 5 minutes over medium heat. Remove from heat.
- Carefully remove peaches from syrup mixture; pack into 3 hot sterilized 1 pint jars, leaving 1/2-inch head space. Pour 1/3 cup brandy in each jar. Bring syrup mixture to a boil; reduce heat, and simmer 15 minutes or until mixture is reduced by half.
- Pour hot syrup mixture over peaches, leaving 1/3-inch headspace in jars. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 20 minutes. Serve over Blancmange or ice cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.71 Kcal (824 kJ) | ||
| Calories from fat | 0.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 1.6mg | 0% | |
| Potassium | 17.98mg | 0% | |
| Total Carbs | 3.82g | 1% | |
| Sugars | 3.59g | 14% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 1mg | 2% | |
| Calcium | 1.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 201.05 Kcal (842 kJ) | ||
| Calories from fat | 0.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 1.64mg | 0% | |
| Potassium | 18.38mg | 0% | |
| Total Carbs | 3.9g | 1% | |
| Sugars | 3.67g | 14% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 1mg | 2% | |
| Calcium | 1.3mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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