Drunk peaches

Excellent over pound cake, warmed over vanilla ice cream or just on its own. Fruit whichever peach or pear [slightly firm]( 4 baskets ) 5 cups water 3.1/4 cups sugar Brandy to taste (about 1/2 - 1 cup) lemon juice/colour preservative Blanch peaches about 30 seconds in high boiling then plunge in ice water to remove skins. Place in colour preservative solution (1/4 lemon juice to 4 cups water) dissolve sugar and water in large saucepot, heat through, add peaches and brandy, boil for 10 minutes or until fruit is soft. Pack in jars 1/2 inch headspace Boiling water canner processing time 20 minutes for 500ml jars 25 min for 1L Remove jars from canner without tilting. Cool upright undisturbed for 24 hours. DO NO RETIGHTEN lids. After cooling 24 hours check lid seals.