3 c. boiling water
1 1/2 c. sugar
Pinch salt
1 tbsp. lemon juice
6 lg. fresh peaches, skinned, stoned & halved
1/4 c. chopped toasted almonds
1 tbsp. butter
1/2 c. amber rum
1 c. whipped cream
1/4 tsp. nutmeg

Boil water, sugar and salt 5 to 8 minutes to make a light syrup. Add lemon juice and peaches. Turn heat down and gently simmer for 15 to 20 minutes, turning occasionally. Dip out peaches carefully and place in bowl to cool. Add to sauce butter and rum. Continue to simmer until butter has melted. Pour sauce over peaches. Cool, serve in bowls topped with whipped cream, sprinkle with nutmeg and toasted almonds. Serves 6.