Peach Brandy II recipe

Pare peaches but do not stone. Put a 1/2-inch layer of sugar into a wide-mouth half-gallon jar; then a layer of peaches. Cover well with sugar, carefully filling all crevices. Repeat layers of sugar and peaches, with sugar on top. Seal, then let stand for 6 months to ripen.

Drain and bottle liquid. The peaches may be served as dessert sauce.