Fresh peach brandy is a light alcoholic beverage that can complement any meal or event. Peach brandy must sit for a period of six months to provide sufficient time for the peach flavour to infuse the spirit. While less mature than the shop-purchased peach brandy, the homemade version is just as tasty. Peach brandy is often used as a daytime cocktail or as a meat sauce. It can also be given as a gift for friends who love delicate beverages.
Wash six fully ripened peaches thoroughly in cold water. Slice each peach into four sections and remove the pits.
Cut the peach slices into smaller chunks and put them in a large bowl. Mash the peach chunks to create a think paste.
Pour one 750 ml (1.3 pint) bottle of vodka or one 750 ml (1.3 pint) bottle of brandy into a large glass jar. Add 350 g (1 3/4 cups) of granulated sugar to the spirit.
Stir the alcohol and granulated sugar together in the large glass jar. Allow a minimum of 10 minutes for the sugar to dissolve.
Add the fresh mashed peaches to the large glass jar. Stir the peaches into the alcohol and sugar mixture.
Cover the glass jar with an airtight lid. Store the glass jar at room temperature for one month. Do not open the jar during that month but shake daily.
Open the jar after the initial one month period is over. Remove all peach chunks and debris. Strain the mixture into a glass serving bottle.
Put an airtight lid on the glass serving jar. Leave the peach brandy to sit at room temperature for five months, after which it will be ready to serve.
Always use fresh peaches instead of canned peaches. Fresh fruit is free of additives and preservatives and offers the full flavour of the peach. Serve fresh peach brandy paired with vanilla ice cream, pound cake or truffles for a delicious dessert. For a main course, peach brandy goes well with nearly mild tasting meat, such as white chicken or turkey. Brandy can also be made with other types of fruit. Try making fresh brandy with apricots, apples, cherries, coconut or plums.