Peel peaches and cut into slices like a watermelon. Boil the syrup of sugar and 3 cups water to remove the foam. Sliced ​​peaches placed in boiling syrup for 1-2 minutes and remove with a slotted spoon. As cool, rank in jars, each row sprinkles with 1-2 tbsp syrup and brandy. In filled up to 2 cm below the edge of their jars make up the remaining syrup and ends with brandy. Jars with lids fell forward and kept in a cool place. After about 3 weeks are ready to eat, but more stay, the more delicious it becomes. The syrup acquires taste of liqueur and served in small cups with dry cookies.