Spicy Peach Salad

Peach syrup from canned peaches
1 1/2 tsp. whole cloves
3/4 c. vinegar
3 (3 oz.) pkg. orange gelatine
1/2 tsp. salt
12 canned peach halves (drained)
18 inches stick cinnamon
12 avocado balls

Add enough water to peach syrup to make 3 c. Combine with vinegar, salt and spices in saucepan. Simmer 10 minutes. Remove spices. Measure syrup and add boiling water to make 6 c. Pour over gelatine, stir till dissolved. Chill until slightly thickened. Arrange peach halves, cut side up, in oiled (l2x8x2) inch pan. Place avocado ball in center of each half; spoon gelatine over fruit. Chill till firm. Cut in squares; serve on lettuce.

Makes 12 servings.

Cream cheese balls rolled in chopped nuts can be used instead of avocado balls.