Drain peaches: Drain the canned sliced peaches, discarding the syrup.

Combine ingredients: In a container with a lid, combine the drained peaches, vanilla extract, and brandy.

Mix well: Stir gently to ensure the peaches are well coated with the brandy and vanilla.

Store: Store the mixture in the refrigerator for at least 24 hours to allow the flavors to meld.

Serve: To serve, place some of the brandied peaches in a wine glass and pour some of the brandy over them. You can top with a dollop of thick cream and sprinkle with toasted almond slivers, and garnish with a maraschino cherry for a nice presentation. This is described as a “nice light dessert.”