2 cans (29 oz. each) cling peach halves
1/2 c. Kahlua
1/2 c. brown sugar (packed)
1/4 c. tarragon white wine vinegar
2 sticks cinnamon
3 thin 4 inch strips each orange and lemon peel

Perfect for that holiday buffet table. Drain 1 1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar, vinegar, cinnamon and peels. Simmer 5 minutes. Pour over drained peaches. Cool. Refrigerate. Will keep up to several weeks. Makes 12 to 14 spiced peaches.