12 c. peeled, pared & sliced ripe fruit (pears or peaches)
6 c. sugar

Mix fruit and sugar. Allow to sit several hours to make syrup. Bring mixture to a low boil, reduce heat and cook at low simmer approximately 2-3 hours until syrup and fruit turn a transparent "reddish-brown" color. Allow to cool completely to check for desired thickness.

Ladle into jars leaving 1/2-inch headspace. Process in a boiling water bath for 15 minutes or store in refrigerator. Up to 1 pint brandy may be added.

Makes about 7-9 pints (depends on size of peaches).