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10 ripe peaches
1 c. cold water
5 c. granulated sugar
6 whole cloves
1/2 c. brandy
3/4 c. walnuts, chopped
4 1/2 cubes Canton ginger or 4
to 5 pieces cruplallized

Peel and halve peaches; slice. Allow fruit to simmer
for 25 minutes in half of sugar and 1 cup cold water. When
transparent remove from heat; carefully put peaches in bowl.
Add remaining sugar, cloves and ginger to syrup in pan. Cook
until very thick. Add brandy and pour mixture through sieve
over peaches. Add chopped nuts. Pour into sterile cups and
seal. Serve with game.

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