Pour boiling water over the peaches. Let stand a few minutes. Peel off the loosened skin. Put the peaches in a large bowl and cover with water to which the lemon juice has been added to keep the fruit from turning brown.
Cook sugar and water together until boiling. Drop the peaches in the syrup and cook slowly for 20 minutes. Add more water and sugar if necessary to make sure the syrup covers the fruit. Loft the peaches out of the syrup carefully with a slotted spoon.
Pack in sterilized jars. Pour 4 tablespoons of brandy into each jar, add syrup to overflowing and seal at once.
Store at least 2 weeks before using.