2 Pillsbury pie dough sheets
40 ml dark rum
120g almonds roasted and coarsely chopped
70g brown sugar
3 tbsp butter
1 tbsp flour
100 ml orange juice
120 ml milk
3 tbsp fresh mint finely chopped
On a cutting board, use a sharp knife to cut the peaches into halves and then into slices. Place a large, nonstick skillet on the stove. Turn heat to high. When bottom of skillet is well-heated, add the 2 tbsp butter.
Sauté peaches for 3-4 min until they begin to soften. Add the brown sugar and roasted almonds, stir, and finish with the dark rum.
As soon as the alcohol evaporates, add the rest of the butter and sprinkle with the flour. Stir well until flour is completely incorporated.
Add orange juice and milk. Continue cooking until mixture begins to thicken and liquids evaporate. Remove skillet from heat. Empty contents into a bowl. Allow to cool.
Lightly brush a small, round, nonstick baking tin. Place the first pie dough sheet in the tin from one side to the other. Cross it with second sheet. Trim extra pastry.
Preheat oven to 180°C. Add the chopped fresh mint to the peaches in the bowl. Stir well. Spread the peach mixture evenly on the bottom. Turn the dough sheet flaps inward making a border. Bake for 35-40 min.