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Sweet Pickled Peaches

Make a syrup by boiling two pounds of brown sugar, one pint of vinegar and a one-ounce-stick of cinnamon for fifteen minutes. Select large, firm peaches. Dip each one in hot water and then rub off the down with a towel. Stick four cloves in each peach, put into the syrup and cook until soft. This syrup is sufficient for a half peck of peaches, but it is better to put only half this quantity of peaches into syrup at a time. Pears may be pickled in the same manner.