1/3 cup packed light brown sugar
4 tablespoons (1/2 stick) butter
1 1/2 pound ripe fresh peaches, sliced (about 2-1/2 cups)
1/4 cup rum or orange juice
2 teaspoons cornstarch
6 large biscuits (see Note)
1 cup whipped cream
What To Do:
In a large skillet, heat brown sugar and butter until bubbly, stirring constantly. Add peaches and stir gently until peaches just begin to feel tender, about 5 minutes.
In a cup, combine rum and cornstarch; stir mixture into peaches. Cook and stir until clear and thickened, about 2 minutes.
Place 1 biscuit on each of 6 dessert plates. Split biscuits crosswise and spoon half the peach mixture evenly over the bottoms. Replace the biscuit tops and spoon the remaining peach filling over them. Top with a dollop of whipped cream. Serve immediately.
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