The brandy has a pronounced oily texture featuring notes of honey, dried fruit, especially peach, cinnamon and other tropical spices, along with a hint of vanilla. It’s exceptionally smooth.

The palate is luxuriously complex, featuring golden raisin, honey, marmalade, dried peach, and just a touch of cinnamon spice follows on the palate. Sugarbird Fynbos Brandy, 38% ABV, 750 ml The ...

A ripe peach, dripping with juices and eaten out of hand, is one of summer’s most memorable pleasures. But those same peaches, poached in a wine syrup with a fragrant sprig of cinnamon basil ...

A stick of cinnamon adds some spice to the syrup, though he might also add pinches of allspice or cloves. Add a base of apple brandy, and the effect is almost deliriously autumnal, offering a ...

Habondia is rich and mildly tannic with notes of peach mingled with dark vanilla, cinnamon, nutmeg, and tobacco. Foster and Kuper’s son Chris Foster teamed up with Crown Valley Distillery’s master ...

Kim Douds of Hickory Flat serves this sauce with her Rustic Peach Cider Apple Pie ... Remove from the heat and stir in the brandy, honey and vanilla. 2. Cool to room temperature.

This is a very easy dish to make and is delightful served with a lemon or orange sorbet or ice-cream and sponge finger biscuits. I like to make it a few hours in advance to allow all the flavours ...

While pork is cooking, prepare peach sauce. In a small saucepan, combine apricot preserves, lemon juice, soy sauce, and brandy. Bring to a boil and simmer for 2 – 4 minutes. Add honey to taste.

Pour 1-2 ounces of honey spice syrup over the lemons. Add brandy, and top off with hot water. Garnish with a cinnamon stick (optional) Add all ingredients to a small pot, and bring to a boil.