Brandy Peaches

Ingredients

• cling peaches
• granulated sugar
• 1 teacupful brandy

Instructions

1. Select cling peaches that are free from decay and peel them.
2. Layer the peaches in a jar, approximately four peaches deep, covering each layer thickly with granulated sugar.
3. Continue alternating layers of peaches and sugar until the jar is filled as desired.
4. Let the peaches remain under the sugar for twenty-four hours.
5. Drain off the juice that has accumulated from the peaches during this time.
6. Boil the collected juice and pour it over the peaches while boiling hot.
7. Allow the peaches to remain in this boiling syrup until it cools completely.
8. Return the same syrup to the boil and add more sugar to make it thick.
9. Continue cooking until the sugar is thoroughly dissolved.
10. Transfer the peaches to glass jars.
11. To each teacupful of the thickened syrup, add one teacupful of brandy and pour the mixture over the peaches.
12. Continue proportioning syrup and brandy in equal measures until the peaches are completely covered.
13. Cork the jars and store in a closet, sealing if desired.