Blanch peaches in boiling water, and then place peaches in icy water. Remove skin from peaches (the blanching process should cause the skin to come off easily). Cut peaches in half, and remove pits.
Place peach halves in saucepan, and simmer for 15–20 minutes. Remove from heat, and place cooked peaches in FourSide or WildSide jar. Secure lid and select "Batter."
Place pureed peaches in saucepan, and add remaining ingredients. Simmer 30–40 minutes or until desired thickness is reached. Serve with waffles, pancakes, or crêpes.
This syrup freezes well and can be stored safely in freezer for up to 2 months.