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Brandied Peaches

4 pounds sugar 2 cups brandy Cut peaches in halves, remove stones, and cook in sugar and water syrup five minutes; take out, remove skins, and cook again in syrup five minutes. Remove kettle from range, and let peaches stand in syrup over night. In morning reheat, pack peaches in jars, and fill jars with an equal quantity of syrup and brandy. Seal.