INGREDIENTS

INSTRUCTIONS

Blanch and peel the peaches.  In a large stainless-steel or enameled
pan, put 3 cups water, the rum,  sugar, cinnamon stick, orange peel,
lemon peel, lemon juice, golden  raisins, and currants. Bring to a
boil. Simmer for 5 minutes.  Carefully lower the peaches into the
poaching liquid. Simmer,  covered, until the peaches are very tender
and cooked through. You  will want to turn the peaches several times as
they cook. It may take  20 to 30 minutes to cook if the peaches are
really large, or you may  want to cook them in two batches. Pierce with
a skewer to test for  doneness. Allow to cool at room temperature in
the syrup. Place in  the refrigerator until needed.  AT SERVING TIME,
cut open the peaches, remove the pit. In bowls or  brandy snifters,
place the peaches so that there is enough room to  insert a scoop of
ice cream where the pit had been. Remove the  cinnamon stick from the
poaching syrup. Add the heavy cream to the  syrup, if using, and pour 2
tablespoons over the ice-cream-filled  peaches.  Makes 8 servings.
NOTE: Once poached, the peaches will keep for a week in the
refrigerator. Any remaining sauce can be served as a sundae or fruit
topping.  PER SERVING WITH ICE CREAM: 520 calories, 89 gm
carbohydrates, 77 mg  cholesterol, 54 mg sodium, 5 gm protein, 11 gm
fat, 6 gm saturated fat

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Nutrition (calculated from recipe ingredients)
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Calories: 4088
Calories From Fat: 864
Total Fat: 97.3g
Cholesterol: 510.1mg
Sodium: 1443.8mg
Potassium: 2862.2mg
Carbohydrates: 632.7g
Fiber: 15.5g
Sugar: 582.9g
Protein: 74.9g