Brandied Peaches

5 lb Peaches, peeled
3 c Granulated sugar
3 c Water
4 c Brandy

Bring a large pot of water to boil. Add peaches a few at a time, remove and slip off skins. If they are large, cut in half and remove pit, if small, leave whole.

Bring sugar and water to boil in large pot. Lower heat and simmer for 5 minutes. Add peaches to syrup and simmer 5-10 minutes or until tender.

Remove peaches with slotted spoon and pack into sterilized jars. Cool syrup. Fill jars just over half full with syrup. Top with brandy, making sure peaches are completely covered. Cover tightly.

Yield: 3 quarts