Preserved Peaches in Syrup

Ingredients

• 2 pounds Peaches, whole with stones (Fresh, ripe peaches)
• 4 cups Water (Enough to cover peaches)
• 1.5 pounds Granulated sugar (Three-quarters pound per pound of fruit)
• 2 tablespoons Brandy (Added at the end)

Instructions

1. 1Clean the peaches thoroughly, leaving the stones in.
2. 2Place the peaches with stones into a preserving pan and add sufficient water to cover them. Bring to a simmer and cook until quite tender, skimming off any scum that rises to the surface.
3. 3Remove the peaches from the water and spread them on a dish to cool completely.
4. 4Make a syrup by combining the sugar with water (or use the second water from boiling the peaches if using the two-water method). Heat until the sugar dissolves and the syrup comes to a boil.
5. 5While the syrup is boiling hot, add the cooled peaches and boil them gently until the syrup becomes quite thick, about 15-20 minutes.
6. 6Remove from heat and let the peaches rest in the syrup for two days at room temperature.
7. 7After two days, drain off the syrup and reboil it until hot. Return the fruit to the hot syrup.
8. 8Let the peaches rest in the syrup for 24 to 36 hours. Check if the syrup has become thin again.
9. 9If the syrup has become thin again after 24-36 hours, drain and reboil the syrup once more, then return the fruit to it.
10. 10Finally, add the brandy to the preserved peaches and syrup. Transfer to sterilized jars for storage.