Brandied Peaches Recipe

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Goes with turkey and ham best of all.

Yield: Makes 1 quart.

• 2 14-ounce cans cling peach halves in heavy syrup
• 1 cup brown sugar
• 1 tablespoon whole cloves
• 1 teaspoon allspice
• 1/2 cup cider vinegar
• 4 tablespoons brandy

Put the peach halves and syrup, lessened by 4 tablespoonsful, into a saucepan. Add the sugar, cloves, allspice and vinegar. Bring to a boil. Simmer 8 minutes and cool.

Add the brandy. Pierce each peach half with one whole clove. Store in a covered jar in the refrigerator for 24 hours before serving.