1/2 glass red currant jelly
1/2 c. toasted sliced almonds
6 - 8 almond macaroons, crumbled
1/2 c. rum
1 pkg. frozen sliced peaches

Soak macaroons overnight in rum. When ready to serve, mix remaining ingredients with macaroons and blend. Serve as is hot or cold. This is also very good over plain cake, baked custard or ice cream. Keeps well in refrigerator in a sealed jar. Be sure and look for my "Bunch For Lunch Egg Bake" under MAIN DISHES in this book, as it is a good accompaniment for this dish.