Peaches In Brandy - cooking recipe

Ingredients

8 peaches, skinned, halved & pitted (2# total)
4 cups sugar
2/3 cup water
1 teaspoon almond extract
brandy (see recipe)

Preparation

Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
To the boiling syrup, add peach halves and extract.
When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
Seal jars with lids, shake gently to mix syrup and brandy.
Store in a cool dark place--use within six months.
I've also added a pinch of cinnamon and cloves with VERY good results.