2 lg cans apricots
1/2 c. vinegar
1 tsp. whole cloves
3 sticks cinnamon
3 sm. pkg. peach Jello
6 oz. cream cheese
1/2 c. pecans, finely chopped

Have cream cheese at room temperature. Drain apricots, reserving juice. Add enough water to the apricot juice to make 6 cups. Pour into saucepan and add vinegar, clove and cinnamon sticks. Let come to a boil and simmer 3 minutes. Strain liquid and add Jello stirring until dissolved. Add cream cheese that has been creamed. Set in refrigerator until begins to thicken. Add apricots and pecans. Let mold.