1 can (1 lb. 13 oz.) cling peach halves
1 doz. whole cloves
1/4 c. sugar
1 tbsp. fresh lemon juice
1/2 c. brandy

Drain into saucepan 1/2 syrup from peaches; add cloves and sugar. Simmer 5 minutes. Add peaches and heat to boiling. Remove from heat and cool for a few minutes. Put fruit in a glass jar. Add lemon juice and brandy to syrup and pour over peaches. Cover tightly and cool. Refrigerate 2 weeks before serving.