Ingredients

　　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.