Brandied Peaches

1. 1

   Drain peaches thoroughly and reserve syrup.

2. 2

   Boil all peach syrup in a saucepan until it is reduced to less than a cup, about 15 minutes.

3. 3

   Remove from heat; stir in brandy.

4. 4

   Pack drained peaches into wide-mouthed 1 1/2-pint jar.

5. 5

   Add brandy mixture to fill jar.

6. 6

   Cover tightly.

7. 7

   Refrigerate.

8. 8

   Allow to mellow at least overnight before serving.

9. 9

   Will keep much longer in the refrigerator.

No additional tips available.