2 (29 oz.) cling peach halves
1 c. sugar
1/2 lemon, thinly sliced
1 (1-inch) piece cinnamon stick
1/2 c. dry red wine
Maraschino cherries

Drain peaches, reserving 1/2 cup syrup. In saucepan, mix together the reserved syrup, sugar, lemon slices and the 1-inch cinnamon stick. Bring mixture to a boil over high heat, reduce heat to moderately low and continue cooking about 18 minutes until temperature reaches 230 degrees on candy thermometer. Remove from heat and cool 2 minutes; stir in wine.

Arrange peaches, lemon slices and cherries in glass containers (or apothecary jar for gift giving). Add wine syrup and cover container. Serve peaches over ice cream or as a relish. Excellent. Will keep several weeks in refrigerator. Makes 4 cups.