1 1/2 c. sugar
2 tbsp. cornstarch
1 tsp. cinnamon
1 c. water
8 c. fresh peaches, sliced
3 tbsp. butter, melted
1/4 c. dark brown sugar, packed
1 c. pecans, chopped
2 c. self-rising flour
2 tsp. sugar
1/2 c. shortening
1/3 c. buttermilk

Combine first four ingredients in a Dutch oven. Add peaches. Bring to a boil and cook 1 minute, stirring often. Remove from heat. Pour into a lightly greased 13 x 2 x 2 inch baking dish, set aside. Combine butter and brown sugar. Add pecans, set aside. Combine flour and 2 teaspoons sugar, cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out. Cut onto a floured surface and knead 3 or 4 times. Roll dough into a 12 x 8 inch rectangle. Spread with pecan mixture, leaving 1/2 inch border. Starting with long side, roll up jelly roll fashion. Cut roll into 1/2 inch slices. Arrange slices over peach mixture. Bake at 400 degrees for 25 to 30 minutes or until lightly browned. Yield 12 servings.