Brandied Peaches - cooking recipe

Ingredients

2 (16 oz.) cans peach halves
1/3 c. brandy

Preparation

Drain peaches thoroughly and reserve syrup.
Boil all peach syrup in a saucepan until it is reduced to less than a cup, about 15 minutes.
Remove from heat; stir in brandy.
Pack drained peaches into wide-mouthed 1 1/2-pint jar.
Add brandy mixture to fill jar.
Cover tightly.
Refrigerate.
Allow to mellow at least overnight before serving.
Will keep much longer in the refrigerator.