4 lbs cling stone peaches
4 lbs sugar
1 pint brandy

Peel peaches by dipping into boiling water for 30-40 seconds or until skin splits. Plunge into cold water and peel. Set aside.

Pour 4 lbs sugar into a medium saucepan and add enough water to cover the sugar. Bring to a boil. Stir to dissolve sugar.

Add peaches and boil for 5 minutes. Remove fruit carefully and set aside.

Boil syrip 15 minutes longer or until it thickens.

Add 1 pint of good quality brandy. Remove saucepan from heat.

Pour hot syrup over the peaches and pack into clean and sterilized canning jars leaving 1/4" head space. Adjust lids and seal.

Process in boiling water bath for 10 minutes.

Great served with vanilla ice cream. Add some syrup to vanilla ice cream and milk and process in blender with a few slices of fruit for smoothies.

Submitted by: CM