Tag Archive | "brandy"

Ask a Foodie: How Do You Give Peaches a Kick?

Infuse your brandy with the flavor of peaches.

Q. How would I go about making peach brandy?

– Bruce V.

A. Peaches are plentiful this season, and they can be used for a variety of old-fashioned treats, including pie, ice cream, even tiramisú. But why stop there? Infuse your favorite liqueur with the summer fruit, and you’ll be able to savor it all year long.

I found a recipe for Peach Liqueur in the book “Infused: 100+ Recipes for Infused Liqueurs and Cocktails” by Susan Elia MacNeal, who offers a basic recipe for instilling the flavor in a host of distilled drinks, including brandy, vodka, rum, tequila or Cognac.

Peach Liqueur

1 (750-milliliter) bottle brandy, vodka, rum, tequila or Cognac
12 peaches
1/4 to 1 cup simple syrup or agave nectar, optional

Decant the spirits into a clean 2-quart (2-liter) glass container with a tight-fitting lid. Soak the original bottle to remove the label. Let dry.

Cut the peaches in half and thinly slice. Add the peaches and their pits to the spirits. Allow the spirits to infuse away from direct sunlight and intense heat for 1 month. Shake the container a few times each week.

When you’re satisfied with the intensity of flavor, strain the liqueur through a metal sieve into a bowl. Discard the solids. Add the sugar syrup to taste, if desired.

Using a funnel, pour the liqueur into the original bottle (or another container). Label with the name of the liqueur and the date. Age the liqueur for 1 month away from light and heat.

Variations: Use your favorite honey in place of the sugar syrup. Add 1 vanilla bean, split lengthwise, the zest of 1/2 lemon, or 6 whole cloves with the peaches.

Makes 1 (750-milliliter) bottle.

Source: “Infused: 100+ Recipes for Infused Liqueurs and Cocktails” by Susan Elia MacNeal

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Apple-Brandy Tart Adds Rustic Touch to End of Meal

ApplesServed with a scoop of vanilla ice cream melting on top, this is sure to be a crowd-pleaser, says Dan Lewis of San Antonio’s Plaza Club. Make the apples early in the day, but don’t bake the tart until after the big meal.

Apple-Brandy Tart

1/2 cup butter
3/4 cup brown sugar
7 apples, peeled, cored and halved
2 tablespoons apple brandy or brandy
Pinch of salt
1 puff pastry sheet

Place the butter and sugar in a 9-inch oven-proof sauté pan and arrange the apple halves in the pan. Sauté the apples over medium-high heat, turning occasionally, for 15 minutes, or until the sugar is caramelized and the apples are brown. Add the apple brandy, salt and cinnamon to taste and turn the apples in the pan until the brandy is incorporated. Remove from heat and set aside. Arrange one apple in the center of the pan, core-side up, and place the others in circles around it.

Preheat the oven to 400 degrees. Cut a 9-inch circle from the puff pastry. Cut the trimmed dough into 1/2-inch-wide strips and piece together a rim around the edge of the pastry. Place the pastry circle, rim side down, on top of the arranged apples and bake for 10 to 15 minutes, or until golden brown. Remove the pan from oven and turn over onto a serving place. Cool slightly and cut into 8 pieces. Serve warm.

Beverage suggestion: Brandy

Makes 8 servings.

Adapted from “Discover Ironstone Vineyards” by Dan Lewis

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