Here are some that would compliment ziti.

CINNAMON APPLE RINGS
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1/2 c. red cinnamon candies
1/4 c. sugar
2 c. water
4 small cooking apples

In a 10-inch skillet combine candies and sugar. Add
water. Cook and stir over medium heat until liquid boils. Add
apple rings. Simmer gently uncovered for 15 minutes or until
apples are tender. Stir occasionally and spoon candy mixture
over apples. Cool apple rings in mixture. Makes about 3 cups.

Kahlua Spiced Peaches


Yield: 12 servings

2 cn (29 oz. each) cling peach
-halves
1/2 c Kahlua
1/2 c Brown sugar, packed
1/4 c Tarragon white wine vinegar
3 Thin strips orange peel
3 Thin strips lemon peel
2 Sticks cinnamon

Drain 1 1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar,
vinegar, peels and cinnamon. Bring to a boil. Then simmer for 5
minutes. Pour over drained peaches. Cool and refrigerate. Makes 12 to
14 spiced peaches.

SPICED PEACHES WITH CURRANT JELLY


Two 1-pound 13-ounce cans peach halves
1 1/4 cups light, or golden brown sugar, firmly packed
1 cup white vinegar
2 cinnamon sticks
2 tsps. whole allspice
4 tsps. whole cloves
12 to 16 tsps. currant jelly

Drain peaches; reserving syrup. Combine syrup with brown sugar, vinegar, cinnamon sticks, all-spice, and cloves. Bring to a boil and simmer for 5 minutes. Cool peaches in syrup at room temperature for 4 to 8 hours. With a slotted spoon, lift peaches from syrup and place in shallow ovenproof casserole.

* May be refrigerated, covered, up to 2 days.

Before serving, bring peaches to room temperature. Fill center of each with 1 teaspoonful currant jelly. Place under medium broiler until jelly has malted and peaches are warm.

Makes 12 to 16 peach halves (amount varies with the can)