Cream Filled Peaches

* bottoms trimmed to form base, halved through stem end and pitted

For Poaching Syrup and Peaches: Bring water, sugar, schnapps, honey, cloves to simmer in saucepan and stir. Add peaches and simmer until knife-tender, 6 to 8 minutes.

Remove peaches. Let cool slightly then slip off skins. Chill peaches and syrup separately.

For Filling: Mix cream cheese, sour cream, honey, vanilla and cinnamon in bowl. Cover and refrigerate.

For Sauce: Puree berries in processor. Add sugar and juice. Pulse to blend. Pour into sieve over bowl. With spatula, gently press berries through, then discard seeds. Add enough chilled syrup to puree to equal 1/2 cup. Chill.

Spread scant 1 tablespoon of filling over cut side of each of 8 peach halves. Sandwich with remaining halves to make whole peaches.

Spoon 1 tablespoon sauce into each of your dessert bowls. Stand peach upright in each. Garnish with mint.