1 cup heavy cream, chilled
3 tablespoons packed light brown sugar
2 tablespoons dark rum or maple syrup
1 1/2 cups peaches, thinly sliced
1 tablespoon lemon juice
1 cup oatmeal cookies, crumbled

In a mixing bowl, whip the cream and brown sugar to soft peaks. Add the rum or maple syrup and continue whipping to stiff peaks. Toss the peaches with the lemon juice.

In a 1 1/2-quart deep glass bowl or 4 individual goblets or deep dessert dishes, make a layer of about 1/3 of the whipped cream, then about 1/2 the peaches. Sprinkle with about 1/2 the cookies. Make another layer of half of the remaining whipped cream, then all of the remaining peaches. Spread the top with the remaining whipped cream, then sprinkle with the remaining cookies. Serve immediately or refrigerate for up to 2 hours before serving.

Yields 4 servings.