12 medium sized firm, ripe peaches 3 cups water 3 cups sugar 1/2 cup baking soda 1 cinnamon stick 1/2 tsp ground mace 2 cups brandy
Drop the peaches, 2 or 3 at a time into enough boiling water to cover them completely. Boil for 1 to 2 minutes and transfer to a colander. When they have cooled enough to handle peel them with a sharp knife, cut them in half, and remove the pits. In a large stainless steel or enameled pot bring the 3 cups water, sugar, baking soda, cinnamon and mace to a boil. Add the peach halves and stir them gently with a wooden spoon just enough to moisten them evenly. Reduce the heat and simmer 15 to 20 minutes, until the peaches are tender. Using a slotted spoon transfer the peaches to 2 one quart (1 liter) canning jars. Measure 2 cups of the cooking liquid into a bowl and stir in the brandy. Ladle this mixture over the peaches, allowing the liquid to flow around the peaches, tilting the jars to eliminate any air bubbles. Cool tightly and set aside in a cool place for at least 3 days before serving.
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