2 1/2 to 3 lb. well-trimmed corned beef brisket
2 tsp. whole pickling spice
1/4 c. packed brown sugar
1/4 c. prepared mustard
1 can (29 oz.) cling peach halves, drained (reserve 1/4 c. syrup)

Place meat and pickling spice in Dutch oven; cover with hot water. Cover and bake in 325 degree oven until tender, about 3 1/2 hours. Drain off liquid. Mix brown sugar, pour onto meat. Arrange peach halves around meat and bake uncovered 30 minutes. To serve, cut meat into thin slices across grain at a slanted angle. Garnish with peach halves and serve with pan juices. 6 servings.