So I'm getting ready to go out to the farmers' market to pick up some peaches to preserve for Christmas gift giving. I am thinking of using Lynne Rossetto Kasper's recipe for Brandied Fruit (http://www.publicradio.org/columns/sp...) to put them up, but I have run into a snag, and I hope you all can help.
I cannot find on the Splendid Table site, or any where else that has a brandied fruit recipe, a suggestion of which brandy to use. It is not a spirit I have in my liquor cabinet, and I don't know much about it beyond what Wikipedia has to say. I don't want to ruin my peaches by using a bad brandy, but I also don't want to waste the money on a brandy that is better suited to drinking than preserving, either.
Can you please suggest a good brandy for my purposes? Also, for those of you with more experience, does Lynne's recipe look safe? Her instructions don't have water-bath processing instructions; would processing it for 25 minutes in pint jars (http://nchfp.uga.edu/how/can_02/peach...) improve the safety, or would that be bad for the brandy?
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