Brandy Peaches No. 1

• 9 lbs. peaches
• 9 lbs. sugar
• 1 qt.

Select large clingstone peaches. Pare and weigh fruit.

Boil sugar and water with spices tied in a bag, until clear; drop in fruit, a few at a time and let boil until tender, but not soft. They must remain whole. Place fruit on platter out to sun. Drop in the remainder of the peaches, a few at a time and place in sun.

Let syrup boil until thick, let cool, add the brandy and stir