- 4 pounds peaches
- 48 large dried apricot halves
- 2 cups light brown sugar
- 4 cups granulated sugar
- 1 teaspoon cinnamon
- 1/4 cup slivered angelica
- 1 cup pistachio nuts, coarsely chopped
- 1/2 cup B & B liqueur
- Scald the peaches, discard pits and dice coarsely. Sliver the apricots. Combine peaches, apricots, brown sugar, granulated sugar and cinnamon in a large pot. Cook over high heat for about 15 minutes, stirring occasionally, until a thermometer registers 220° or until the juice has thickened. (It will thicken more as it cools.) Remove from heat, stir in angelica, nuts and B & B. Pour into hot, sterilized jars and seal.