Wash firm, ripe fresh peaches. Prick each peach twice with a fork and place in saucepan. For each pound of peaches combine 1 cup water and 1 cup sugar and heat slowly until sugar dissolves. Bring to a boil; boil 1 minute; add peaches and boil 5 to 7 minutes or until peaches are tender. Pack peaches in hot sterilized jars and fill 3/4 full with the syrup. Finish filling jars with brandy. Seal and store in cool place at least one month before using.
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