Spicy Peach Salad
|Canned peach halves||32 Ounce, drained (2 Cans, 16 Ounce Each, Reserve 1/4 Cup Syrup)|
|Water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Cinnamon stick||1 , broken into 1-inch pieces|
|Ground ginger||1⁄4 Teaspoon|
|Canned sliced pineapple||40 Ounce, drained (2 Cans, 20 Ounce Each)|
|Strawberry preserves/Raspberry preserves / jam||1 Tablespoon|
|Salad greens||1 Cup (16 tbs)|
Heat peaches, reserved peach syrup, the water, lemon juice, cinnamon, cloves and ginger in saucepan to boiling, stirring gently.
Reduce heat; simmer uncovered 10 minutes.
Spoon peaches and spices into pint jar.
Pour hot syrup over peaches.
Cover and refrigerate at least 4 hours but no longer than 4 days.
Arrange pineapple slices on salad greens.
Place 1 peach half cut side up on each pineapple slice and spoon about 1/2 teaspoon preserves into center.