I had the inspiration for Madiera’ed Peaches when I realized that Brandied Peaches were popular in the 18th Century — the precise moment in time when Madiera, fortified with brandy, was experiencing it’s golden era — specifically in America. Specifically with the Founding Fathers.
Usually, if it grows together, it goes together. So, I decided to give it a try. I’ll never make brandied peaches again.
This is more a method than a recipe, mostly and again, because the quantities depend on how many peaches you have. And I think that when you are canning stuff like this, things I consider staples in the pantry, it is best to start from what you have on hand and using that.
For the record, I would have made a half bushel of these. They are that good. But I ran out of Madiera. I ended up subbing in Chambord, which I didn’t like as much though I think that recipe has some promise once I tweak it. If I tweak it. I am not sure why anyone would actually need Chambord’ed Peaches if they have a half bushel of Madiera’ed Peaches. That said, I may work on a small batch next year just to see.
Use good Madiera.
Ingredients
peaches
sugar, one pound per pound of peaches
water, one cup per pound of sugar
Madiera
Method
- Blanch, peel and pit fruit, quarter. (OK, I don’t peel mine, mostly because I am so lazy).
- Combine water and sugar and bring to a boil to dissolve sugar. Sometimes I add a few peaches to the sugar to flavor it. To do that, maybe add three peaches and mash the peaches up in the sugar and let reduce.
- Pack peaches in jars.
- Fill jars with syrup until about 3/4 way full. Top with Madiera to leave about 1/4 inch headroom.
- Process in BWB for 20 minutes.
Method
- One chef I know had the peaches for breakfast and drank the juice. He is a sturdy fellow.
- I prefer to eat a peach over ice cream in the winter.
- Awesome with walnut cookies.
