Peaches

• Melt half a stick of unsalted butter in a cast iron skillet.

  Add the juice from the canned peaches, brown sugar,cinnamon, nutmeg, and all spice. Bring to a boil, stirring constantly.

  The sauce will thicken over 8-10 mins of cooking on medium high. Depending on if you want soft peaches or firmer peaches willdetermine when you add the peaches to the syrup.

  For softer peaches, cook the peaches while the syrupthickens.

  For firmer peaches, only add them when the sauce hadthickened and coats the back of the spoon.

  Set the sauce aside and let it cool slightly.
• Add olive oil and the other half stick of butter to a castiron of frying pan.

  Heat oil on medium high heat.

  Pull the biscuits apart. The best outcome was to split them in half.

  Fry biscuits until golden brown on both sides.

  Dust with powdered sugar (optional)

  Layer biscuits into bowls or plates, add peaches and syrup,top with icecream!