Peaches in Cinnamon Syrup

peeled peaches5 lbs peaches, peeled and sliced into wedges
1/2 cup brown sugar
1 cinnamon stick
1/2 tsp ground nutmeg
1/8 tsp cloves
1/4 tsp allspice
2 tsp cinnamon

Bring a large pot of water to boil.  Prepare a second pot of ice water.  Score the bottom of the peaches and add, in batches, to the boiling water.  Boil the peaches for 30 seconds and immediately place in the pot of ice water.  When cool, peel (the skin should easily come off).  Slice the peeled peaches.

Combine the peaches with the remaining ingredients in another pot.  Bring to a simmer over medium heat and cook for 5 minutes.  The peaches should be soft, but not mushy.  Allow the peaches to cool completely in the syrup.

Recipe variations:

Peaches in Vanilla Syrup: replace the brown sugar with white sugar.  Instead of the spices, add 1 vanilla bean before you cook the peaches.  After the peaches have completely cooled, take a sharp knife and scrape the inside of the vanilla bean.

Peaches in Maple Syrup: Replace the brown sugar with maple sugar.  Proceed as directed.

Recipe notes:  These peaches are delicious alone, over ice cream, or with yogurt and granola.  They freeze beautifully (which is always good in the middle of the winter when you crave a little bit of summer).  Also, these peaches are not overly sweet--if you prefer sweeter cooked peaches, add additional sugar.