1 lb (450g) granulated sugar 1/2 pint (300ml) water
12 ripe peaches
1/2 pint (300ml) brandy
Put the sugar and water into a saucepan and stir over low heat until sugar has dissolved. Bring to the boil, then simmer for 5 minutes. Draw off the heat.
Using a perforated spoon, dip the peaches one at a time into a saucepan of boiling water and leave for 30 seconds. Drain and immediately transfer to a bowl of cold water. Peel, halve and stone the peaches. Prick peaches deeply all over with a fine skewer. Add to the pan of hot sugar syrup and bring to the boil, then lower the heat and simmer gently for 5 minutes.
Carefully lift out peaches with a perforated spoon and pack them into a large earthenware crock or glass jar. Pour over the syrup, filling to a little over half full. Top up with the brandy to cover the peaches completely. Cover tightly and store in a cool place. Peaches may rise in jars at first but as they become saturated with syrup they will sink again at which time they are ready for serving. They make a delicious dessert served with cream and will keep for up to 6 months.