Edna Lewis’s Brandied Peaches

Preparation

1. 1. Step 1

      In a 5-quart Dutch oven or other large heavy pot over medium-low heat, mix the brown sugar and water together using a wooden spoon. Let cook gently, stirring occasionally, until the sugar has dissolved, about 5 minutes. 

2. 1. Step 2

      In the meantime, rinse the peaches and dry using a kitchen towel, rubbing gently to remove any fuzz. Halve the peaches and remove the pits. 

3. 1. Step 3

      Place peaches into the pot, cut side down and bring the liquid to a gentle simmer, then cook gently for about 8 minutes. Carefully flip them over using tongs and cook on the other side until they’re tender but not mushy when pierced with a paring knife or toothpick, about 8 minutes more. (If your peaches are big or underripe, you may need to cook them for up to 30 minutes in total, using tongs to gently turn the peaches to ensure all parts become soft.) 

4. 1. Step 4

      Using a slotted spoon, remove the peaches to a plate in a single layer and set aside. 

5. 1. Step 5

      Continue to cook the peach syrup over medium-low until mixture is slightly reduced and syrupy, about 5 minutes. Add brandy to the syrup and heat until hot. Return the peaches to the pot as well as any accumulated juices and heat until the entire mixture is hot, not boiling.

   2. Step 6

      Let the brandied peaches cool slightly, then cut into wedges if desired before serving with its syrup over vanilla ice cream or your favorite cake. (Store peaches and syrup in a glass jar or airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.)