Comments on: Recipe for brandied peaches (rumtopf)

By: Carole

Carole — Mon, 21 Oct 2013 22:38:09 +0000

Yes, the kernels inside the pits of all stone fruits contain cyanide. This includes peaches, plums, apricots, and cherries. Teach children not to crack open and eat the kernels and do not allow pets to eat the pits.

By: Joyce Guthrie

Joyce Guthrie — Mon, 21 Oct 2013 17:33:11 +0000

Good Evening.
Point to note-

Whilst out collecting Damsons to make jam, my sisters dog ate some of the fruit she found lying on the ground.
The dog became seriously ill and they nearly lost her due to liver and kidney issues caused by the release of cyanide into her system.
Please be aware.

Kind Regards,
Joyce
e

By: Carole

Carole — Wed, 18 Sep 2013 23:43:47 +0000

In reply to Beth Dunlap.

Hi Beth,

I have heard of macerating (soaking) fruits in alcohol. I like to remove the fruit after 6 months or so, and use the alcohol in cocktails or for sipping. The fruit can be discarded, or stewed (cooked with sugar) to make a compote or sauce for ice cream or pound cake. The fruit deteriorates after a while, particularly as the weather warms up and the jars may be subjected to warmer temperatures. I wouldn’t want to eat it if it had been stored longer than 1 year (but I would store the strained alcohol indefinitely).

If you want to make canned brandied peaches or plums, you should use a tested canning recipe (to know how much processing time is required) and a sugar syrup. You can add a tablespoon of brandy to the jar before filling with fruit and sugar syrup. Plums/Italian Prunes are processed for 10 minutes (pints or quarts).

By: Beth Dunlap

Beth Dunlap — Sun, 15 Sep 2013 16:24:05 +0000

I have been making this brandied fresh prune and brandied peach recipe for years. When it was taught to me it was with peaches and I transferred the recipe to fresh prunes with great results! Using sterile hot jars, pour 1 cup brandy, 1 cup sugar into quart jar. Fill rest of jar with par boiled and peeled/pitted peach or fresh prune halves leaving 1/4 inch of head space. Wipe lip of jar clean, place hot sterile lid onto jar and screw on ring firmly to seal. Place jars upside down. Turn jars , without shaking, once daily for one week. Then turn weekly for one month. Fruit is ready to eat in 2 months, right around the holidays! Store in cool dark place for up to 1 year. After that they lose flavor and quality. I use pint, 1/2 pint and 1/4 pint jars to make single or double serving portions to give as holiday gifts, especially for prunes as they are a lot of work time with the peeling and pitting of the smaller fruits. Still worth the effort with such a special and delicious end result! This recipe was taught to me from long time , but not professional, food preservers. I have eaten this product as long as 3 years in the jar and never felt sick , but flavor was not so great after 1st year. I was wondering if you have seen similar recipes or if water bathing would sacrifice quality but maybe add shelf life?