1 cup fresh cranberries (FRESH only!!)
simmer covered in 1 cup water until tender.
Add sliced FRESH peaches, approx 3 cups.
Add 1/2 cup dark raisins
Add 1 cup sugar
Add 1 tsp cinnamon
Add dash of salt

Simmer until peaches are tender and liquid is reduced to a syrup.
(as a variation you may dissolve 1/2 tsp corn starch in a bit of cold water
and add to simmering mixture after the peaches are tender, stirring until it is thickened.)

Remove from heat, STIR IN 1/2 tsp Almond Extract (or Vanilla).

Serve over Sweet Pancakes or Shortbread Shell.
(Can be eaten as a fruit dessert without cakes)

GARNISH with Fresh Mint leaves.

You can mess around with the quantities depending upon the freshness and juicy-ness of the peaches, how sweet you want the dish to be, how thick in reagrds to your cake (thin syrup will soak in!). You can add slivered Almonds as a garnish, We make it all different ways, the essential items are the peaches, berries, cinnamon and raisins.. the rest is all "customizable".

As a side note: We discovered how wonderful it was to add the raisins and cinnamon to the cranberries at Thanksgiving, then we drizzled that on baked Apples, then we experimented with Peaches.. so this is our own home-grown recipe.
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I followed this question back to the original Twitter page, to find out this question was asked by the head of the American Overseas Dietetic Association.

So my suggestion is to do a peach/ginger salsa to use in grilling packets. Here's my original recipe:

4 boneless, skinless chicken breasts
1/4 c. soy sauce
2 T Low Sugar Peach preserves
1/2 t. ginger

Combine the above ingredients. Pour into zipper bag and add chicken breasts and shake, and then seal. Toss into the fridge for at least a couple of hours, and ideally overnight.

1 peach
1/2 red onion
1 clove garlic, smashed
1 sprig Thai mint (it's hot and has red stems)
1 tsp. grated ginger
2 tsp. soy sauce

When you're ready to grill, light the grill. Skin and pit the peach and cut it into cubes about 1/2" square. Chop the onion. Snip up the mint with scissors in a cup. Combine all these ingredients in a small bowl and let rest until needed.

Prepare four squares of almuminum foil, or use the pre-made pockets. In each, place one of the chicken breasts. Top each breast with 1/4 of the salsa mixture. Seal tightly.

Place packets on grill, about 12 minutes a side, or until a meat thermometer inserted into the meat reads 170F.
Source(s):
original recipe

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