Select choice peaches, leaving them whole. Dip in boiling water, and then in cold. This will make it easy to slip off the skins.

Make a syrup by boiling 3/4 lb. sugar for each pound of fruit, and 1/2 c. water for each lb. of sugar.

Skim the syrup, cook peaches in the syrup, a few at a time, until tender.

When cold, put peaches into sterilized jars, mix a cup of brandy with each cup of cold syrup and use at once to fill jars.

Adjust seals. Process 10 minutes in a boiling water bath (optional).

Cooks Note: If the syrup is thin, drain from the fruit and reduce by boiling. Then refrigerate and add the brandy when cold.

Submitted by: CM