[ Modest ] Make

Item 8: preserved peach with brandy sauce

I really didn’t plan on starting this blog until next month. I’m in the middle of moving right now and this is the kind of distraction I don’t need/want. I figure I’ll work on this once I’ve settled into my new home, with my new kitchen, with all my kitchen tool and recipe books properly unpacked. Besides, of all 36 recipes, I really shouldn’t start with the one that involves jars of preserves–ie a recipe that results in extra boxes to lug to the new place.

But I couldn’t resist. A few friends and I hit up the peach festival outside Hamilton and that put me in a peachy state of mind. (The Winona Peach Festival was kinda a dud. Aside from a peach sundae tent and a few peach pie/jam/jelly vendors, the festival was surprisingly devoid of its namesake fruit. But that peach sundae was very delicious. And huge!) So I bought a basket of peaches from a roadside vendor on our way back to Toronto and got started on this. (That’s the other thing–there weren’t too many people selling actual fresh peaches at the peach festival. Weird.)

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