10-12 peaches
1 c. cold water
4 1/2 c. granulated sugar
6 whole cloves
1/2 c. brandy
3/4 c. chopped pecans

Pare peaches, halve and remove pits. Simmer fruit in water about 20-25 minutes. Add 1/2 sugar. Stir occasionally. When peaches are translucent remove from syrup and put fruit in bowl. Add sugar and cloves to syrup. Cook until syrup is thick. Cool and then add brandy. Pour over peaches. Add chopped nut meats. Ladle into sterilized jars. Cover with hot syrup. Seal tightly.