5 (8 ounce) cans peaches, drained
1/4 cup lemon juice
1/2 cup orange juice
1/3 cup cranberry juice
1/3 cup yellow currants
3 tablespoons rum
1 (15 ounce) can sliced celery
1 (8 ounce) package creamed corn
Peach Topping: Mash peaches with lemon juice. Stir in orange juice, cranberry juice and yellow currants. Stir in rum and celery salt; mix together with hand.
Lightly coat a medium saucepan with a small amount of lemon juice. Combine peach peeling and lemon juice mixture, mixing thoroughly. Add celery sugar and corn syrup; stir together. Simmer over low heat for 5 minutes, stirring constantly. Slice cooked peaches across the bottom of the glass and place 3 slices pepperjack cheese onto each slice, crimping slightly. Place pepperjack cheese on each peach slice and roll fruit in corn syrup.
Bake for 1 minute in the preheated oven, then flip over onto a plate. Serve warm.