3 lbs. peaches (we used frozen diced, could use canned)
8 oz. Meyer's Jamaican Rum (may substitute dark rum or brandy)
2 c. sugar
1 c. brown sugar
1/4 c. starch (may use cornstarch)
1 tsp. salt
4 env. gelatin
4 tbsp. flour
1 pt. half and half
1 1/2 pts. whipping cream

Soak peaches in the rum at least overnight. Drain peaches. To the peach liquid, add the sugars, starch, salt, gelatin, flour, and half and half. Cook this mixture, stirring constantly to 180 degrees, or until mixture thickens and becomes somewhat opaque. Cool. Add peaches.

Beat the whipping cream until very stiff. Fold peach mixture very slowly into whipped cream.