● 800 g peaches
● 600 g sugar
● 30 g cognac
● juice of 1 lemon
Peel the peaches and slice in 4 or 6 pieces.
Put the peaches in a large pot, alternating one layer of peaches with one layer of sugar.
Pour in the cognac and leave it overnight for the peaches to release their juices.
In the morning, put the pot on high heat and boil for 10 minutes.
Next, add the lemon juice and boil again until the syrup has reached the desired consistency, about 10-15 minutes.
Store in glass sterilized jars.