Peaches in Brandy

14 medium-sized peaches
granulated sugar (650 g)
water (800 mL)
brandy (400 mL)
10 cloves
cinnamon stick
2 blades of mace

Peel the peaches by dipping them in boiling water to loosen skins. The skins should then rub off easily. Halve and remove stones. Prick all over with a cocktail stick or needle.

Next, make the syrup by bringing the sugar and water to the boil in a very large pan (you’ll be adding the peaches later so you need a pan that will accommodate them and the liquid). Add the spices and boil rapidly for 3 minutes. Add the peaches and poach for 10 minutes.

Remove the peaches using a slotted spoon and divide between the kilner jars. Pour 200ml of brandy into each jar. Allow the syrup to cool then top up the jars with the syrup. Don’t worry if you have a quantity of syrup left over, it’s nice drizzled over some good vanilla ice-cream. Seal the jars and store in a cool, dry place. Use within 6 months.

Makes 2 (1 L) kilner jars.