Peel peaches by plunging in boiling water
for about 30 seconds. Remove from the water and quickly submerge
in ice cold water for a few minutes, or until cool enough to
handle. The skins should slip right off.
Tie spices securely in a small piece of
cheesecloth.
In large pot, boil sugar and water with
the spice bag. When syrup is clear, add peaches. Cook until tender,
but not soft. Remove peaches from syrup with slotted spoon, allowing
peaches to drain.
Boil remaining syrup in saucepan until
thickened, or until a candy thermometer reads 222*F (105*C).
Cool syrup to room temperature.
Add the brandy to cooled syrup, stirring
well.
Spoon peaches into sterile jars and cover
with syrup, seal.
