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Yield: 4 Pints. Prepare 4 pint jars. In large saucepan, combine sugar and water, bring to a boil, stirring constantly until sugar is disolved. Reduce heat and simmer, uncovered, for 10 minutes. Meanwhile, plunge peaches into boiling water one at a time and remove skins. Halve and pit or leave whole, if desired. Remove seeds from orange slices, and cut each slice in half. Add peaches and orange slices to syrup and simmer until peaches are just tender - about 10 minutes. In each prepared jar, place 2 tbsp of brandy. With slotted spoon, transfer peaches, orange slices and cherries (3 per jar, if using), filling jars and arranging fruit attractively. Pour 2 tb. brandy over fruit. Bring syrup to full boil, divide evenly among the jars, filling each jar. Cover, seal, process. Store in a cool dark place.
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