Peaches in Brandy

Ingredients

• 8 peaches, skinned, halved & pitted (2# total)
• 4 cups sugar
• 2/3 cup water
• 1 teaspoon almond extract
• brandy (see recipe)

Directions

1. 1

   Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).

2. 2

   Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.

3. 3

   To the boiling syrup, add peach halves and extract.

4. 4

   When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.

5. 5

   Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.

6. 6

   Seal jars with lids, shake gently to mix syrup and brandy.

7. 7

   Store in a cool dark place--use within six months.

8. 8

   I've also added a pinch of cinnamon and cloves with VERY good results.