3 lbs. Freestone peaches
2 c. water
12 tbsp. apricot brandy
2 c. sugar
6 whole cloves

Dip peaches in boiling water for 30 seconds. Peel, half, and pit. Combine sugar, water, and cloves in pan. Heat to boiling. Simmer 5 minutes. Add half the peaches to syrup; simmer 5 minutes. Remove with slotted spoon into 3 jars. Cover loosely. Repeat with remaining peaches. Boil syrup to reduce volume to 1 1/2 cups. Add 2 tablespoons Brandy to each jar. Spoon in syrup, discarding cloves. Fill jars to within 1/2 inch of top. Hold peaches with fork to dislodge bubbles. Seal, cool, label, and date.