Shirley's Spiced Peaches

1 cup vinegar

1 cup honey

3 whole cloves

3 Melissa’s cinnamon sticks

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.

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