Cherry Filled Peaches
|Water packed pitted tart red cherries||16 Ounce, drained, liquid reserved|
|Peach halves||29 Ounce, drained, syrup reserved|
|Red wine vinegar||2 Tablespoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
Mix in a saucepan the cherry liquid, peach syrup, the vinegar, honey, cinnamon, and cloves.
Bring to boiling, then remove from heat.
Pour over cherries and allow to stand several hours or overnight.
Heat marinade and cherries in a saucepan to boiling; add peaches and heat thoroughly.
Remove peach halves with a slotted spoon and arrange, cut side up, around chicken pieces on a platter.
Spoon cherries into cavity of each peach half and sprinkle with sugar.