Add the sugar, water and cinnamon to a large pot.

Bring to the boil and simmer until the sugar is dissolved.

Slice the peaches (or add whole if you have large enough jars) and add the peaches to the syrup.

Poach until tender.

Pour the peaches into a sterilised jar with enough syrup to cover around two thirds of peaches.

Top up the jar with brandy.

Seal the jar.

Give the jar a shoogle gently to combine the syrup and brandy.

The longer you store the jar, the more the brandy soaks into the peaches.