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
Instructions: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.