4-5 cups fresh diced peaches (about 2 pounds)
1/2 cup water
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 teaspoon whole cloves
3 sticks cinnamon
1 teaspoon whole allspice
Angel food or pound cake
Vanilla ice cream or pudding (1/3 cup per serving)
Remove skin of peaches by bringing large sauce pan, 3/4 full of water, to a boil. Place peaches in boiling water for 30-60 seconds, remove with a slotted spoon; slip skin from peach, remove stone and dice or slice.
Combine 1/2 cup water with white sugar, brown sugar, cloves, cinnamon, and allspice in medium saucepan. Bring to a boil, reduce heat and simmer, without a lid, for 7-10 minutes or until syrup begins to thicken slightly. Add diced peaches, return to a boil, cook 5 minutes longer or until peaches are tender.
Serve warm or cold. Spoon peaches and syrup over sliced pound cake; add a scoop vanilla ice cream or custard.
Nutrition analysis is calculated with a serving of angel food cake and a scoop vanilla ice cream.
If desired, syrup may be thickened by softening 1/2 teaspoon unflavored gelatin in 1/4 cup cold syrup. Add hot syrup to gelatin and stir to dissolve gelatin, pour completely dissolved gelatin into peaches and stir to mix. Syrup will thicken as peaches cool.