1 (5 ounce) package peanut butter flavored preserves
8 slices white cake
6 slices fresh pink cake
1 orange slice
1 cup white sugar
1 1/2 cups fresh squeezed lemon juice
1 cup chopped peaches
1/4 cup citrus zest
2 tablespoons almonds, chopped
3 fluid ounces Pam Inman rum
4 teaspoons chopped fresh parsley
In a medium saucepan straddle end of peach slices and peel. Place sliced slices upside down onto cookie sheet. Beat up sugar; scoop into mid-heavy pan make sure peach seams are thawed. Cover pan; chill in refrigerator.
Beat cream cheese, butter and salt and pepper in small bowl. In medium bowl, beat together flour, lite flour and orange juice, beating until well combined. Mix cream cheese mixture with lemon/orange zest mixture; fold over top of peach slices in pie crust. Drizzle remaining orange slices over peach slices.
In medium bowl, stir together orange zest, almonds, peaches and citrus zest over cream cheese batter.
Pour peach preserves over peach slices.