1/2 cup cranberry juice cocktail
1/4 cup firmly packed brown sugar
4 medium peaches, peeled, pitted and sliced
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon butter
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon
2 cups vanilla light ice cream
Fresh whipped cream
Mix juice cocktail and sugar in large saucepan; bring to a boil over medium-high heat. Add peaches; stir. Bring to a boil. Reduce heat to low; cover. Simmer 3 to 5 minutes, or until peaches are tender.
Combine cornstarch and water in small bowl until well blended. Stir into peach mixture; cook over medium heat until thickened and bubbly, stirring constantly Remove from heat; stir in butter, pecans and cinnamon until well blended. Cool 5 minutes.
Scoop 1/2 cup ice cream into each of 4 serving bowls. Spoon peach mixture evenly over ice cream; top each with a serving of fresh whipped cream.