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.

Recipe: Joyce Dodson Piotrowski, founder of the Armadilla Grill restaurant in Bethesda.

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