1/2 cup sugar
3 tablespoons cider vinegar
2 cups water
1 tablespoon whole cloves
4 cinnamon sticks (3 inches each)
2 packages (3 ounces each) peach or apricot gelatin
1 can (29 ounces) peach halves
In a medium saucepan, combine the sugar, vinegar and water. Place cloves and cinnamon on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Remove from the heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to measure 2 cups. Add to gelatin mixture; stir well.
Refrigerate until slightly thickened. Thinly slice peaches; add to gelatin. Pour into a 2-qt. glass bowl; chill until firm.
If desired, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves may be substituted for the whole spice; combine with the gelatin before adding to sugar mixture.
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