Peel peaches by plunging in boiling water for about
30 seconds. Remove from the water and quickly submerge in ice cold water for
a few minutes, or until cool enough to handle. The skins should slip right
Tie spices securely in a small piece of cheesecloth.
In large pot, boil sugar and water with the spice
bag. When syrup is clear, add peaches. Cook until tender, but not soft.
Remove peaches from syrup with slotted spoon, allowing peaches to drain.
Boil remaining syrup in saucepan until thickened, or
until a candy thermometer reads 222*F (105*C). Cool syrup to room
Add the brandy to cooled syrup, stirring well.
Spoon peaches into sterile jars and cover with syrup,