...This would be the OTHER project I had taken care of with the rest of those leftover peaches...

And there's STILL more leftover (at least a large bowlful, plus extra *dies*)

Ingredients:

A dozen (or more) fresh ripe peaches
1/2 cup brown sugar
1 - 2 tablespoons lemon juice
1 - 1 1/2 tsps apple pie spice
1 nip brandy (I had a good nip of RSVP Courvesoir for just this occasion)
splash of sherry

Let be clear: This takes a LOT of time to prep. (It helps to boil the peaches ahead of time to loosen the skin, but, I skipped this because the peaches were ripe enough.) Once all peeled though, cut in half and de-pit; put peaches in a bowl and splash with the lemon juice, then put in the sugar, spice and liquor and let sit in your refrigerator for about 10 minutes.

Then get a large dutch oven (or large casserole dish with a cover) get your oven to 375 F and put those peaches in that dish, covered, in the oven and let cook for 35 to 40 minutes.

You'll note these were put in Ball™ Jars so all you need to do is boil the jars and lids accordingly to sterilize.

YOU MUST WORK QUICKLY TO GET THESE RIGHT INTO THE JARS, AND SEALED TIGHTLY! (There will be plenty of syrup for these to keep in)...but when you hear a small 'pop' from the lid you'll know you did these right.

The other thing to keep in mind is, you just want to leave these out in a cool dry place...NOT in your refrigerator.

If you do that, two things may (or will) happen:

1.) They will never 'gel' properly
2.) They -might- also explode in your refrigerator if it's set cold enough!
(Heat + glass + cold does NOT mix, trust me!)

Other than that, enjoy!