|Cling peaches||1 Quart|
|Sugar||1 Cup (16 tbs)|
|Cognac||1 Cup (16 tbs)|
1. Rub fuzz from peaches, or peel if desired. Pack into a clean quart jar in layers with the sugar until the jar is about three-quarters full.
2. Add the cognac and seal. Turn the jar upside down every day for four or five days to distribute and dissolve the sugar. Let stand about three months before using.
Let the peaches stand until fermentation is complete, a month or so. Pack in clean jars, cover with syrup and seal. Store in a cool place.