2 (29 oz.) cans peach halves
1 tsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. orange rind (grated)
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 tsp. whole cloves

Drain peaches, reserving syrup; set aside. Combine cornstarch and spices in a medium saucepan; add peach syrup, mixing well. Place over medium heat. Bring to a boil, stirring constantly. Add peach halves; reduce heat and cook 1 minute longer. Best if prepared 1 day before serving.