6 lg. ripe peaches
2 eggs
1 c. cream
1 unbaked 9 inch pie shell
1 c. ribbon cane syrup
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Peel peaches, cut in 1/4 inch slices. Line crust with peaches, large side up starting at edge of crust pointing to center, then around fill in center. Beat eggs. Add cream, cinnamon and nutmeg. Mix well. Stir in syrup, pour over peaches. Bake at 325 degrees.