-
1
In a large bowl, mix 1 cup sugar with the cornstarch.
-
2
Stir in peaches and wine (or juice).
-
3
Cover and refrigerate at least 30 minutes.
-
4
Drain the peaches in a colander set over a bowl.
-
5
Measure out 3 cups of the drained juices (puree extra peaches in a blender if you need more liquid to get to 3 cups).
-
6
Place liquid in a saucepan and bring to a boil; simmer with the cinnamon stick over medium heat until thickened.
-
7
Discard cinnamon stick and add almond extract.
-
8
Place drained peaches in a 9 x 13 baking pan; pour the hot liquid over them and sprinkle with lemon zest.
-
9
To make topping, preheat oven to 425 degrees F and line a cookie sheet with parchment paper.
-
10
Whisk together flour, 6 Tbsp.
-
11
sugar, baking powder, baking soda and salt.
-
12
Cut in the butter with two knives used scissor-fashion until the mixture resembles coarse crumbs.
-
13
Pour in buttermilk and stir until dough is just mixed.
-
14
Spoon 12 biscuits onto the cookie sheet at least 11/2 inches apart.
-
15
Sprinkle the remaining 2 Tbsp.
-
16
sugar over biscuits; bake 15 minutes, or until lightly browned.
-
17
Arrange the hot biscuits over the warm peaches and bake until filling is bubbling and biscuits are golden brown, about 10 minutes.
-
18
Serve warm with ice cream or whipped cream.
