In skillet large enough to hold peaches in one layer bring to a boil the sugars
and water stirring. Add peaches cover and simmer gently for about 4 minutes. Turn
fruit over re-cover the skillet and poach peaches for about 4 minutes longer or
until they are barely tender.
Pour rum or brandy into clean 1-quart canning jar with a 2-piece screw-on lid.
Spoon in the peaches, gently packing very tightly without squashing them.
Boil remaining syrup to thicken it slightly, but don't let it caramelize. Pour
the syrup slowly over the fruit leaving 1/2-inch headroom. Slip thin knife carefully
around the inside walls of jar to release any air bubbles. Cover and seal jar and
place in boiling water bath to cover by 2 inches and process for 10 minutes.
Remove from boiling water and set on rack or towel to cool. Store in dark place
for at least 1 month - preferably longer - before serving.