A splendid accomplice with lunch, brunch or light one-dish dinners.

2 lg. cans peach halves, including juice (or fresh if in season)
3/4 c. light brown sugar
1 tsp. pumpkin pie spice
Rind of 1/2 lemon, grated
2 tbsp. butter
1/2 c. brandy

Place peaches in a shallow casserole. Pour juice and brandy over all. Sprinkle with the mixture of butter, brown sugar, spice and lemon rind. Place in 400 degree oven and bake until butter mixture liquifies and is bubbly.

Yield: 8-10 servings - depending on how many peach halves are in the cans.

Bonus: Serve warm as is or with a dollop of vanilla flavored whipped cream.

If you use fresh peaches (which rate a gold star in my humble opinion), just sprinkle with the butter-sugar mixture and continue. They won't be as syrupy but more caramelized.