Ingredients:

1lb peaches

320g sugar

250ml water

225ml brandy

Method:

Skin the peaches by blanching them in hot water briefly and peeling with a knife.

Boil the water and sugar together for 10mins to make a light syrup, no need to stir the mixture.

Add the peaches to the syrup and cook for 5mins until soft, don’t crowd the pan with the fruit.

Remove the peaches with a slotted serving spoon and pack into sterilised jars.

Let the syrup, with fruit removed, cook to thicken.  Then cool the syrup and measure an equal amount of brandy.  Add the brandy and bring to boiling point.  Fill the jar to the top with syrup and seal.  A delicious summer-fruit treat, perfect at Christmas.

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