Any thoughts on good recipes for brandied peaches? Spicing? I made a batch last year when I got hold of some good but extremely ripe peaches. I think I overdid it on the sugar as the liquor was more like liqueur than brandy. The fruit also got quite dark.
This year I've bought a crate of Georgia peaches (thanks TDQ!) and thought to make another batch, as I've gotten a new large glass cask. I'm looking for recipes that do not require processing in a heat bath, as for canning.