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Brandied Peaches

1 1/2 pounds peaches - (to 2 lbs)
2 cups sugar
1 1/2 cups brandy - (to 2 cups)

Halve and pit the peaches. The fruits can be peeled for a classic effect, but this is not necessary. Pack peach halves into sterilized jars, layering with sugar as you go. Leave at least 1 inch head space at the tops of the jars.

Pour in the brandy to cover the peaches by 1/2 inch, making sure there are no air pockets between the fruits. Seal the jars, label and shake well.

Keep in a cool dark place for at least 2 to 3 months before using to allow the flavors to develop. Shake occasionally during the first week of storage to make sure the sugar dissolves.

This recipe yields about 2 quarts.

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