2 cans cling peaches
1/2 c. Kahlua
1/2 c. brown sugar
1/4 c. tarragon wine vinegar
3 cinnamon sticks
3 orange rinds
3 lemon rinds

Reserve 1 1/2 cups peach juice; add Kahlua, brown sugar, and vinegar. Bring to a boil and simmer 5 minutes.

Put well drained peaches into jars or other container; add cinnamon sticks, orange and lemon rind. Pour Kahlua mixture over drained peaches and refrigerate. Keeps several weeks. Serves 6.