Fruit in spirit or liquers

[gardenmusic]

I would like to put some fruits into spirits - say peaches in brandy - but I am not fussy. I am after the fruit, rather than making a drink.
Looking at recipies, it looks as if I have to make a syrup and add the brandy.
Could I not just cover peaches with brandy in one of my Bonne Maman jars?
Would the brandy not preserve the peaches? Do I have to have the sugar?
If anyone has experience of this, please would you also tell me how soon I would need to do this for Christmas?

Years ago I bought DH a Rumtopf, they are massive
Layer up fruit in season and sugar , alcohol of choice (he used brandy)

It wasn't worth the effort or expense TBH and it ended up being used for loose coins !

IIRC the recipe started a year ahead so by the time it was ready it was pretty mascerated .

Peaches poached in a light syrup then packed in alcohol sounds much nicer . Would using just alcohol be bitter ?

70isaLimitNotaTarget Thanks
Never tried to do it before, but thinking about it the ones you buy are all in syrup and alcohol.
I will have a little try - any idea how long the fruit should steep? If there is time, I can try, then I can do it again for Christmas.

I've never tried it without the sugar but I can't imagine it would taste too nice without it. But you might get away with it with a nice tasting brandy as opposed to a gin or vodka which could be bitter.

When I do this I leave for minimum 4 months. 9 - 12 months is better for the liquor but if you only want the macerated fruits, several weeks could work.

Thedandylion,
Thanks for your reply - general concensus seems to be against just the spirit, so I will poach in a light syrup and add cognac.
I will start this weekend, on a small scale (and get M and S back up!)

Proportions of fruit, sugar and spirit to taste

The important thing is to make sure that the fruit is fully submerged and the spirit is a strong enough percentage proof, to avoid any rot.

If the fruit tends to float, so that it is at least partially not submerged, it will take a plate or something resting on top of the fruit to keep it submerged.

End results: delicious but dangerous. Enjoy.

FinallyHere,
Thank you, hope normal cognac or vodka would be strong enough?

Absolutely. Full strength brandy, rum or vodka will be fine. Trying to add flavour or save money using something like limoncello needs fortifying with extra alcohol.

Mmmm, brandied cherries over good vanilla ice creme is all bound up with Christmas in my mind. Enjoy.

Brandied cherries! Oh yes.
I live in Kent, so cherries galore.