1 (29 oz.) can cling peach halves
2 tsp. vinegar
1 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. poppy seed
1/4 tsp. salt
1 tsp. grated lemon peel

Drain peaches, reserve syrup. In saucepan combine reserved syrup, vinegar, curry powder, cinnamon, poppy seed, salt and lemon peel, heat to boiling stirring to combine. Add peach halves, reduce heat to simmer; 4 minutes.

Serve hot or place peaches and syrup in covered container in refrigerator overnight and serve well chilled.