PEACHY QUICK DESSERT

1 (28 oz) can peach slices, packed in syrup
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
2 tablespoons lemon juice
2 teaspoons grated lemon rind
1 tablespoon butter or margarine
1 can Pillsbury Refrigerated Biscuits
Whipped cream or Cream Cheese Topping (recipe follows)

Drain peaches, reserving 1 cup syrup.

In saucepan combine sugar, brown sugar, cornstarch and nutmeg; gradually stir in reserved syrup. Bring to boil. Cook, stirring constantly, until thick and clear.

Add lemon rind, lemon juice, peach slices and butter. Reheat to boiling; pour into 9x9x2-inch pan.

Cut Biscuits into halves. Using fork, alternate each half in baking pan with 2 peach slices, forming rows.

Bake at 425 degrees F for 20 to 25 minutes. Top with Cream Cheese Topping or whipped cream. Serve warm.

CREAM CHEESE TOPPING

1 (3 ounce) package cream cheese, softened
1 tablespoon plus 1/2 cup heavy (whipping) cream, divided use
1/4 teaspoon ground nutmeg (optional)
Add 1/2 cup whipping cream
1/3 cup confectioners’ sugar

Mix together cream cheese, 1 tablespoon of the heavy cream and, if desired, nutmeg. Add the remaining 1/2 cup heavy cream; beat until thick. Blend in confectioners’ sugar.

Makes 4-6 servings
From: Faith's Collection at Recipelink.com
Source: Vintage recipe flyer, Menu Miracles - Ann Pillsbury Makes 'em in Minutes
from Pillsbury Refrigerated Biscuits, 1960's