2 (28 oz.) cans cling peach slices, drained, reserve juice
1/3 c. firmly packed brown sugar
1/3 c. granulated sugar
2 tbsp. cornstarch
Dash of salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 tbsp. cider vinegar
1 c. peach syrup from cans
1 tbsp. butter

TOPPING:

1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1/4 c. butter
1/4 c. light cream
2 tsp. grated orange or lemon peel
2 tbsp. sugar

Drain peaches, reserving syrup. Put in 11"x13" shallow baking dish. Combine sugars, cornstarch, spices and salt in a saucepan. Stir well to mix. Add syrup, vinegar and butter. Bring to boil, stir, simmer until thick and clear, about 5 minutes. Pour over peaches. Set oven to 450 degrees.

TOPPING: Mix and stir first 4 ingredients, cream butter and stir in cream. Pat on about 1/4" thick, cut into 3" squares, then cut each square into halves on the diagonal to make triangles. Place around the edge of baking dish. Combine grated orange peel, sugar, sprinkle on biscuits. Bake at 450 degrees for 15 minutes or until crust is golden brown. Serve warm with cream or ice cream.