To blanch the apricots, stab each lightly through the skin then drop in boiling water for 25 seconds, then remove and place in an ice bath. By the time all the apricots are done, they should be cooled enough to handle and easy to peel.
Slice the apricots into quarters, removing the pits.
Combine the peaches, brown sugar, spices, and water in a saucepan and mix well.
Bring to a boil and simmer for 10 minutes.
Remove from the heat.