9 lbs small cling peaches
9 lbs sugar
1 qt water
2 sticks cinnamon
2 tablespoons whole cloves, heads removed
3 pints brandy
Peel fruit, leaving whole.
Tie spices in a cloth bag. In large pot, boil sugar and water with
spice bag. When syrup is clear, add peaches. Cook until tender,
but not soft. Remove peaches from syrup with slotted spoon. Drain.
Continue to boil syrup until thick. Remove syrup from heat, allow
to cool. Add brandy, stirring well. Spoon peaches into sterile
jars and cover with syrup, seal.
makes 4 qts