Peel, pit and cut into slices 2 cups of fruit for every pint jar.
Add 2 Tablespoons honey or organic sugar to a medium sized stock pot for every pint jar you are filling.
Slid in one vanilla bean per quart jar (optional)
Add in 2 cups of your choice of brandy.
Bring to a simmer, stirring constantly to allow sugar to dissolve.
Pour hot brandy syrup over fruit.
Store in a cool, dark place, shaking every couple of days.