Peaches in Brandy

[myfanwys-bos.livejournal.com]

Ingredients:
2 pounds firm, ripe small peaches (enough to fit in a large jar)
2 cups sugar
5 cups water
1 vanilla bean
About 3 cups brandy

Place half the peaches in a large heavy pan, put in enough
water to cover peaches. Bring to a boil and boil for 2-4 min.
Remove the peaches with a slotted spoon and repeat with
the remainder of the peaches. .When the peaches are cool
enough to handle, slip off skins. Place in a sterilized jars. To
make the syrup combine the sugar, water and vanilla bean in
a pan. Bring to boil and boil for 10 minutes. Cool. Pour equal
amounts of the syrup and brandy over the peaches. Seal
securely and store in cool, dark place for up to 6 months.
This makes about 1 to 1 1/2 quarts.

Note: Fill in any unused space in the jar with peach halves
if you need to. There may be brandy and sugar syrup left
over as well. Make sure the peaches are completely covered
though--no part should be left uncovered