1 cup vinegar
1 cup honey
3 whole cloves
6 cups canned peaches
1 can Bing cherries, drained
1/2 cup apricot brandy (or any kind of brandy)
Mix together vinegar, honey, cloves, and cinnamon in a large pan. Place over medium heat, bring to a simmer, and cook about 10 minutes. Add peaches and cherries and heat through. Remove from heat and allow to cool. Chill several hours or overnight. (Note: I have found that the flavor intensifies the longer you keep it. These will last 5-7 days in the fridge.)
Shirley mentions in the recipe that it is wonderful when served from a chafing dish, but can also be offered at both room temperature or chilled. She adds that it goes well with pork, ham, or lamb.
http://pattietierney.blogspot.com/2017/01/shirleys-spiced-peaches.html