1 c. granulated sugar
1 c. firmly packed light brown sugar
1 c. cider vinegar
1 c. water
1 stick cinnamon
2 lbs. (8 or 12 med.) ripe Free Stone peaches

Into large saucepan, put the sugar and brow sugar, vinegar, water, and cinnamon. Stir over low heat until sugar dissolves. Simmer for 5 minutes over low heat until sugar dissolves. Then simmer for 5 minutes. Keep hot over low heat. In another saucepan, cover peaches with boiling water and let stand off heat until skin loosens - a few minutes.

Drain off water or use a large, slotted kitchen spoon to remove peaches from water. Halve and remove pits. As peaches are prepared, drop them into syrup. Bring syrup to simmering. Simmer peaches until barely tender, 3 to 5 minutes. Cool. Offer as meat accompaniment.