Place the water, sugar, lemon juice, cinnamon and cloves in a small to medium sized pot. Gently simmer syrup 10 minutes. Add peach halves, return to simmer, then remove from heat and allow peaches to cool in syrup. Refrigerate peaches for several hours. Place strawberries and icing sugar in a food processor and puree until smooth. Spoon some sauce into a small dessert bowl or plate, remove two peach halves from syrup and arrange on top of the syrup. Repeat with remaining peaches and sauce. Garnish with mint sprigs and serve.
Note: To peel the peaches, mark a shallow X into the blossom end of each peach. Submerge in boiling water 3-4 minutes, or until skins just begin to slip away. Drain well, cool in cold water, and then slip off the skins.