INGREDIENTS

INSTRUCTIONS

Scald peaches and remove skins.  In skillet large enough to hold
peaches in one layer, bring to a boil the sugars and water, stirring.
Add peaches, cover, and simmer gently for abt. 4 min. Turn fruit  over,
re-cover the skillet, and poach peaches for abt. 4 min. longer,  or
until they are barely tender.  Pour rum or brandy into clean 1 qt.
canning jar with 2 pc. screw-on  lid. Spoon in the peaches gently,
packing very tightly without  squashing them. Boil remaining syrup to
thichen it slightly, but  don't let it carmelize. Pour the syrup slowly
over the fruit, leaving  1/2" headroom. Slip thin knife carefully
around the inside walls of  jar to release any air bubbles.  Cover and
seal jar and place in boiling water bath to cover by 2" and  process
for 10 min.  Remove from boiling water and set on rack or towel to
cool. Store in  dark place for at least 1 month-preferably
longer-before serving.  Yield: 1 qt.  approx. 6 servings  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 97
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.4mg
Potassium: <1mg
Carbohydrates: 25g
Fiber: 0g
Sugar: 25g
Protein: 0g