Brandied Peaches Ii Recipe

• 1 1/2 lb peaches - (to 2 lbs)
• 2 c. sugar
• 1 1/2 c. brandy - (to 2 c.)

1. Halve and pit the peaches.
2. The fruits can be peeled for a classic effect, but this is not necessary.
3. Pack peach halves into sterilized jars, layering with sugar as you go.
4. Leave at least 1 inch head space at the tops of the jars.
5. Pour in the brandy to cover the peaches by 1/2 inch, making sure there are no air pockets between the fruits.
6. Seal the jars, label and shake well.
7. Keep in a cold dark place for at least 2 to 3 months before using to allow the flavors to develop.
8. Shake occasionally during the first week of storage to make sure the sugar dissolves.
9. This recipe yields about 2 qts.
10. Yield: 2 qts

peaches, sugar, brandy

Taken from cookeatshare.com/recipes/brandied-peaches-ii-91103 (may not work)