Brandied Peaches

• 2 cups (475 ml) sugar
• 2 cups (475 ml) water
• 2 inches of stick cinnamon
• 6 (or more) small fresh peaches, peeled
• brandy

1. In medium saucepan, combine sugar, water and cinnamon; bring to a boil.
2. Boil rapidly for 5 minutes.
3. Add a few whole peaches at a time and cook 5 to 10 minutes, or till peaches can be easily pierced with a fork.
4. Remove fruit from syrup and put in a bowl.
5. Continue till all peaches have been cooked in the syrup.
6. Boil remaining syrup till thickened, or till a candy thermometer registers 222 degrees (100 C.).
7. Cool syrup to room temperature.
8. Measure syrup; add 1/3 cup (80 ml) brandy for each cup of syrup.
9. Stir well; pour over peaches in bowl.
10. Cover and refrigerate brandied peaches till ready to use.

sugar, water, cinnamon, peaches, brandy

Taken from online-cookbook.com/goto/cook/rpage/000AA2 (may not work)