Brandy Simple Syrup Recipes

Steps:

• In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
• When ready to use, mix in brandy. Brush onto cake layers before frosting.

Steps:

• Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
• Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
• To the boiling syrup, add peach halves and extract.
• When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
• Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
• Seal jars with lids, shake gently to mix syrup and brandy.
• Store in a cool dark place--use within six months.
• I've also added a pinch of cinnamon and cloves with VERY good results.

Steps:

• Tip the cream into a bowl and add the golden syrup, brandy and Disaronno. Stir to dissolve the syrup, then lightly whip with a hand whisk or electric beaters until the mixture holds its shape. Spoon into a serving bowl, cover and chill until ready to serve.

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in brandy and Cointreau.

Steps:

• Pour boiling water over dates, set aside to soften.
• Add bicarb, butter and sugar and blend well.
• Sift dry ingredients together and fold into the date mixture.
• Add egg and walnuts and mix.
• Lightly grease a microwave pan and bake for 5 -6 minutes on 100% power.
• For the syrup combine sugar, water and butter in a glass bowl and microwave on 100% power for 1 - 2 minutes until boiling point.
• Stir in vanilla and brandy.
• Pour hot syrup over warm tart.
• Serve with cream.