Brandied Peaches

12 ripe peaches

1 quart water

3 cups sugar

1/2 cup brandy

Dip peaches in boiling water, just until they slip their skins. Cut them

in half, discarding pits. Combine water and sugar in a large pot; bring

to a boil; add peaches and few at a time and Pour into hot sterilized jars.

Repeat until all peaches have been poached and packed. Pour 1/4 cup

brandy into each quart jar. (2 tbsp to each jar if using pint jars.) Fill each

jar with syrup and seal at once. LET SIT ONE MONTH BEFORE SERVING.