2 cn (16 ozs each) cling peach
-halves in syrup
1 c  Cinnamon granola, broken up
1/2 c  Toasted slivered almonds
2 tb Butter
2 tb Brown sugar
1 ts Cinnamon
1/2 c  Whipping cream
1/3 c  Powdered sugar
1/2 ts Vanilla
1/4 ts Almond extract
1/4 ts Nutmeg
1/2 c  Sour cream

Drain peaches, reserving liquid for other uses. Combine granola and
almonds. Melt butter in small saucepan. Blend in brown sugar and cinnamon,
simmer until sugar is dissolved, about 2 minutes. Toss with granola and
almonds; cool. Beat whipping cream with powdered sugar, vanilla, almond
extract and nutmeg until stiff. Blend in sour cream. To serve, place two
peaches on each servng plate. Top with cream mixture and sprinkle with
granola mixture. Makes 6 servings.