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

Drain 1 1/2 cup syrup from peaches into saucepan. Add 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. Perfect for that holiday buffet table.