Brandied Peaches

On Wednesday night I realized that the four peaches sitting on my windowsill were going to turn rotten if I did not do something with them right away. They were perfectly ripe, but almost too ripe, and I knew I would not be able to simply sit down and eat them all, so I did what I always do when faced with an excess of produce that I don’t know what to do with: I called my mother. “Make brandied peaches” she said. And like a good daughter, I did just what she told me to do. And like usual, she was right. After sitting in my fridge for 24 hours, these brandied peaches were a stunning companion to the vanilla frozen custard my cousin Leah and I made last night. We threw some brandy in the ice cream batter to sweeten the marriage of the two, and ate big bowls of it along with Laura while sitting up late watching Mad Men…

Brandied Peaches
Makes about 1 Quart

4 large peaches, blanched and sliced
1/2 cup water
1/2 cup white sugar
1/2 cup brandy

Heat the sugar and the water in a medium saucepan over high heat until all the sugar is dissolved.
Remove from heat and stir in the brandy.
Place the sliced peaches in a quart sized jar and pour the hot brandy mixture over them so they are completely covered.
Refrigerate, at least overnight and for up to three days, before serving.