Peel peaches: Cut a small x in the blossom end of each peach. Place
peaches in boiling water for about 30 seconds. Remove from boiling water
and quickly submerge in ice cold water for a few minutes, or until cool
enough to handle. The skin should slip off. Cut peaches in half and
remove pit. Dice peaches and put in a sterilized 1-quart Mason-type jar.
In a saucepan bring the sugar and water to a boil over low heat,
washing down any sugar crystals clinging to the sides with a brush
dipped in cold water until the sugar is dissolved. Simmer the syrup for
3 minutes and remove it from the heat. Add 1/2 cup brandy, 2 tablespoons
at a time, stirring, and let it cool. Stir in the remaining 1 cup
brandy.
Pour the syrup over the peaches. Add more brandy if necessary to
cover completely. Seal the jar with the lid and store in a cool place
for at least 1 month
