|Sugar||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Cinnamon stick||2 Inch|
|Peaches||8 Small, peeled|
|Brandy||1 Cup (16 tbs)|
Combine the sugar, water and cinnamon in a medium saucepan and bring to boiling point.
Boil over high heat for 5 minutes.
Add several peaches at a time and cook for 5 to 10 minutes or until peaches can be easily pierced with a fork.
Remove the peaches from the syrup and pack in hot sterilized jars.
Continue with remaining peaches till all have been cooked.
Boil the syrup until 222 degrees is reached on a candy thermometer, then cool and add 1 pint brandy for each pint of syrup.
Fill the jars with the brandy syrup and seal immediately.