Brandied Peaches

Yield: 4 Pints

3 c granulated sugar
1 c water
12 to 15 ripe peaches
boiling water
1 unpeeled orange, sliced (optional)
12 maraschino cherries (op)
1 c good quality brandy

Prepare 4 pint jars. In large saucepan, combine sugar and water,
bring to a boil, stirring constantly until sugar is disolved.
Reduce heat and simmer, uncovered, for 10 minutes.

Meanwhile, plunge peaches into boiling water one at a time and
remove skins. Halve and pit or leave whole, if desired. Remove
seeds from orange slices, and cut each slice in half. Add peaches
and orange slices to syrup and simmer until peaches are just tender
- about 10 minutes.>br>
In each prepared jar, place 2 tbsp of brandy. With slotted spoon,
transfer peaches, orange slices and cherries (3 per jar, if using),
filling jars and arranging fruit attractively. Pour 2 tb. brandy
over fruit. Bring syrup to full boil, divide evenly among the
jars, filling each jar. Cover, seal, process.
Store in a cool dark place.

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Preserves