1 1/2 c. cooked dried peaches
1/3 c. cooking liquid, from peaches
1/4 c. sugar
1 tsp. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
6 unbaked 6 inch pastry rounds

Drain and slice peaches, combine liquid, sugar, cornstarch and spices. Heat to boiling, stirring, mix with peaches. Cool, spoon about 1/3 cup filling on half of each pastry round. Moisten edges fold over to enclose filling. Press together with fork. Make slits on cut outs in top. Brush with butter and sprinkle lightly with sugar. Bake at 400 degrees about 15 minutes or until browned. Makes 6 turnovers.