Peach Topping recipe

1 (28 ounce) can sliced peaches *
1 cup water, divided
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon
2 tablespoons cornstarch

Drain peaches, reserving juice. Chop peaches into smaller pieces and set aside.

Pour reserved juice into a 1-quart saucepan. Add 3/4 cup water, brown sugar, and cinnamon. Bring to a boil. Stir cornstarch into 1/4 cup cold water until smooth. Pour into boiling juice mixture and return to boiling, stirring. Stir in chopped peaches.

Serve warm over pancakes, waffles, French toast, hot cereal or ice cream.

* Substitute pears, mixed fruit, apricots or other fruit combinations too.