2 cans (16 oz. each) cling peach halves in juice or extra light syrup
1 c. brown sugar
1/4 c. butter
1 tsp. pumpkin pie spices
3/4 c. pecan pieces
1/4 c. peach Schnapps
Ice cream &/or pound cake

Drain peaches, reserving all liquid. Pour liquid in 10 inch skillet; bring to a boil. Continue to cook until liquid is reduced to 1/4 cup, about 5 minutes. Blend in brown sugar, butter and pumpkin pie spices. Simmer 5 minutes. Add peaches, pecan and peach schnapps. If desired, heat through. Serve warm over ice cream, pound cake, or both.