Peaches in Brandy

What a treat! Too good for kids, of course, so hide them in the far back of the cupboard! *Preserving Nature's Bounty* by Frances Bissell gets all the credit for this one.

• Ready In: 1 hr 15 mins
• Serves: 8-16
• Yields: 2 quart jars

Ingredients

• 8  peaches, skinned, halved & pitted (2# total)
• 4  cups sugar
• 2⁄3 cup water
• 1  teaspoon  almond extract
•  brandy (see recipe)

Directions

1. Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
2. Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
3. To the boiling syrup, add peach halves and extract.
4. When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
5. Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
6. Seal jars with lids, shake gently to mix syrup and brandy.
7. Store in a cool dark place--use within six months.
8. I've also added a pinch of cinnamon and cloves with VERY good results.