(Courtesy of Peaches cookbook, Storey Publishing).
Makes 8 servings or 1 tart filling.

This is a wonderful topping for ice cream, cake or dessert pancakes. It’s also a great filling for prebaked crusts.

4 tablespoons butter (1/2 stick)
2 pounds ( 5 -6) peaches or nectarines, pitted and sliced (or substitute 4 cups canned or frozen slices)
1 & ½ cups firmly packed brown sugar
Juice of 1 lime (2 tablespoons)
2 tablespoons rum

Melt the butter in a large skillet over medium heat. Add the peach slices and sauté them for 5 minutes. Add the brown sugar, stirring until it has melted and the sauce is bubbling. Add the rum and lime juice and sauté for 5 minutes longer.

Cool before spooning into a baked tart crust, if appropriate.

Ann's Article:

Georgia Fresh: Peaches, Vidalia Onions, Honey, Wine and Spirits

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