Source:

mhb from nj

Serves/Makes:6 or more servings

Ingredients

• 2 cups (475 ml) sugar
• 2 cups (475 ml) water
• 2 inches of stick cinnamon
• 6 (or more) small fresh peaches, peeled
• brandy

Preparation

• In medium saucepan, combine sugar, water and cinnamon; bring to a boil.
• Boil rapidly for 5 minutes.
• Add a few whole peaches at a time and cook 5 to 10 minutes, or till peaches can be easily pierced with a fork.
• Remove fruit from syrup and put in a bowl.
• Continue till all peaches have been cooked in the syrup.
• Boil remaining syrup till thickened, or till a candy thermometer registers 222 degrees (100 C.).
• Cool syrup to room temperature.
• Measure syrup; add 1/3 cup (80 ml) brandy for each cup of syrup.
• Stir well; pour over peaches in bowl.
• Cover and refrigerate brandied peaches till ready to use.

Comments

Found in BETTER HOMES AND GARDENS ENCYCLOPEDIA of COOKING.

This recipe appears not to have a starter, because you really can't reuse the end product syrup.