Brandied Peaches - cooking recipe

Ingredients

4 lbs peaches, peeled
clove
4 lbs sugar
3 1/2 cups water
1 egg white
1 pint brandy (clear brandy preferred)

Preparation

Insert 2 cloves in each whole, peeled peach.
Make a syrup of the sugar and water.
Beat the egg white to a froth and add to the syrup; skim.
Add fruit, one layer at a time, and boil for five minutes.
Pack in sterilized jars.
Boil the syrup about ten minutes more, or until thickened.
Remove from heat, add brandy and pour over the fruit.
Seal at once in a boiling water bath.