10 fresh, medium to large peaches
1 cup water
1 cup sugar
1/4 tsp ground cloves
1/8 tsp nutmeg
3/4 tsp cinnamon
4 to 8 oz. Chambord (black raspberry liquor - you can buy cheaper 
    brands but the results are not the same)
1 tbsp corn starch diluted in 2 tablespoons of cold water (you
    must blend it completely or you will end up with lumps, which 
    would be really bad)


1) Peel and pit the peaches - cut into slices as you would an apple.

2) Combine the peeled and sliced peaches in a medium sauce pan with 
the cup of water and the cup of sugar.  Over medium heat, bring 
mixture up to a low boil.  

3) Add the spices and mix well, be careful not to break up the
peaches, they should be softening by now.  

4) Turn the heat all the way up and bring to a high boil.  

5) Add the Chambord and stir gently until you can smell that most 
of the alcohol has evaporated.  

6) Stir in corn starch mixture mixing thoroughly and reduce heat 
as low as it will go.  

7) Cover and let sit on low heat setting for 15 minutes.  Turn off 
heat and do not lift the lid for at least 15 more minutes.  

8) Now you are ready to serve over Bryers vanilla or pound cake.  
Hold on to your taste buds!!!  

Serves approx 6 over ice cream or pound cake.

Cook's Note:
My own creation, this particular recipe is awesome over Bryers 
Vanilla, pound cake, or over fresh, hot  pancakes!  A real crowd 
pleaser, I have been serving this to guests for years with great 
success.  This dish is something that you can make ahead and freeze, 
it comes back perfectly in the microwave!