Peaches Au St. Croix - cooking recipe

Ingredients

1 (No. 2-1/2) can sliced freestone peaches
1 tsp. rum extract
1 c. commercial sour cream
1/4 c. light brown sugar, firmly packed
1/4 c. blanched slivered almonds, toasted or 1/4 c. pecans, chopped

Preparation

Put peach slices in a jar and add enough peach syrup to cover peaches.
Add rum extract to peaches and stir gently to blend. Cover jar and refrigerate 24-48 hours.
Combine sour cream and brown sugar.
Drain peaches and spoon into serving dishes.
Spoon sweetened sour cream over peaches and top with nuts.
Serves 4.