In a large skillet, heat brown sugar and butter until bubbly, stirring constantly. Add peaches and stir gently until peaches just begin to feel tender, about 5 minutes.
In a cup, combine rum and cornstarch; stir mixture into peaches. Cook and stir until clear and thickened, about 2 minutes.
Place 1 biscuit on each of 6 dessert plates. Split biscuits crosswise and spoon half the peach mixture evenly over the bottoms. Replace the biscuit tops and spoon the remaining peach filling over them. Top with a dollop of whipped cream. Serve immediately.
NOTE: Use prepared refrigerated biscuits, or make your own by mixing 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt and 1-1/4 cups heavy cream. Knead and divide into 6 balls. On a cookie sheet, pat each to form a 2-1/2- to 3-inch round. Bake in a preheated oven at 400 degrees F. until tops are golden, 15 to 18 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (71g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 201 (73%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 74.7mg||23 %|
|Sodium 73.2mg||3 %|
|Potassium 48.8mg||1 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.7g|
|Protein 0.9g||1 %|
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Calories per serving: 275
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