Dip perfect peaches in hot water and peel. If peaches have thin skins, you may prefer not to peel them. Rub off the fuzz and prick each peach with a fork.

For each 6 peaches, boil 3 cups water with 2 cups sugar 10 minutes. Cook the peaches in the syrup, a few at a time, until tender when tried with a toothpick, about 5 minutes. Pack into jars. Add 2 tablespoons brandy to each pint jar and fill the jars with syrup. Store a month before using.