- Preheat the oven to 375°F.
- In a medium bowl, rub the brown sugar with the cinnamon and nutmeg to combine. Add the peaches and mix gently to coat the peaches with the sugar. Place half of the peaches in the bottom of a buttered 1 1⁄2-quart baking dish that is at least 2 inches deep. Top with half of the crumbled biscuits. Spoon the remaining peaches over the biscuits and drizzle the orange juice evenly over the dish. Toss the remaining crumbled biscuits with the melted butter and spread over the top of the peaches. Sprinkle liberally with the cinnamon sugar.
- Bake for 45 minutes, or until the biscuits are an even golden color on top and the juices are bubbly. Let cool for about 15 minutes before serving, with a spoonful of ice cream and a drizzle of caramel sauce, if you like.
Baking Tip: You could use purchased baking powder biscuits for this recipe or make a half recipe of Sweet Biscuits.
For the Drunken Caramel Sauce
- In a small saucepan, combine the cream, butter, and cinnamon stick. Scrape the seeds from the vanilla bean into the pan using the tip of a knife and toss in the pod. Set over low heat to warm the cream, melt the butter, and infuse the flavors, about 3 minutes.
- In a separate deep saucepan, combine the sugar, corn syrup, and ¼ cup water. Bring to a boil over medium-low heat, stirring to melt the sugar. Using a moist brush, wash any sugar crystals off the sides of the pan. Continue to boil without stirring until the sugar syrup begins to color. Once it turns golden, gently swirl the pan and watch it closely. As soon as the caramel turns an even amber shade, remove from the heat.
- Carefully pour a few tablespoons of the warm cream into the caramel; the mixture will boil up furiously. Whisk until smooth. Slowly whisk in the remaining cream. Continue to whisk until all the caramel is dissolved. Stir in the bourbon, remove the vanilla pod, and let the sauce cool to room temperature before serving.
Yields: 1 1/4 cups