1 ½ cups sugar
3 cups water
8 ripe peaches, peeled, pitted and halved
8 teaspoons dark brown sugar
4 teaspoons butter
½ cup Jamaican rum
1 cup heavy cream, whipped
In a 3 to 4 quart saucepan, combine the sugar and water and stir them over medium heat until the sugar is dissolved. Bring the mixture to a boil, and then lower the heat so the syrup is barely simmering and gently lower the peach halves into the syrup. Partially cover the saucepan, and cook, over low heat, for 5 minutes, or until the peaches are just tender. Immediately, transfer the peaches with a slotted spoon to an oven-proof baking dish, placing them cut side up. Raise the heat under the saucepan and briskly boil its contents until the syrup is reduced by half.
Place ½ teaspoon of dark brown sugar in each peach half and dot it with ¼ teaspoon of the butter. Combine 1 cup of the peach syrup with the rum and carefully pour the mixture into baking dish. Bake the peaches in a preheated 350 degree oven for 15 minutes. Serve warm, topped with the whipped cream.
Serves 8
