OK, oklahoma has some fairly good native peaches, called porter peaches. we had a heck of an ice storm, so production is going to be scant, but the flavor, correspondingly.. will likely be GREAT.. when the trees are stressed most they make fewer, and tastier, peaches. I want brandied peaches. My grandmother made them with brown sugar, regular porter or red 'indian' peaches, cloves and cinnamon sticks, and granpa's corn likker which was close as they got to brandy. 'Brandied' was what they were CALLED, and the corn likker part wasn't discussed much. Same thing with the fruitcake, and i never heard the first complaint about either one of them. Well, I have E&J brandy, 80 proof, sorta bland by grannys standards but you work with what you got. What i *want* is, some way to get the most taste in the least space, and as much booze as possible on them without ruining them. I'm thinking about juicing some of the peaches, and adding the nectar to the boiling (turbinado) sugar mix, or maybe slightly drying some of the peaches, several hours in a dehydrator, so they'll soak up more of the syrup. Who has the best recipe? All tips welcomed, this is an experimental procedure..