Spiced Peaches in Brandy
Add the remaining sugar to the poaching syrup and heat slowly until dissolved. Boil the syrup rapidly until the syrup reaches 110°C (230°F) on a sugar thermometer. Pour the syrup into a measuring jug and add an equal quantity of Brandy. Pour over the peaches. Cover tightly and leave to mature.
Plunge the peaches into boiling water for 30 seconds. Remove and carefully peel off the skins. Halve the peaches and remove the stones.
Infuse the mulled wine sachet in 300ml (½ pint) boiling water and then remove the bag. Pour the flavoured water into a saucepan and add half the sugar. Dissolve over a low heat and bring to a simmer. Add the peaches and poach gently for 4-5 minutes. Remove from the heat and lift out the fruit using a slotted spoon. Place the fruit into sterilized jars.