Brandied Peaches

• 6 lb/3 kg small ripe peaches
• 4 lb/2

Dip the peaches in hot water one at a time, and rub off the ‘fur’ with a clean cloth. Put the sugar and water into a pan and dissolve the sugar slowly over low heat. Bring to the boil and boil for 10 minutes without stirring. Add the peaches to the syrup a few at a time and simmer for about 5 minutes until tender. Lift out the peaches with a perforated spoon and pack into hot preserving jars. S