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.