• 5 large ripe peaches (2¼-2½ pounds)
• 1 tablespoon fresh lemon juice

Peel the peaches by dipping them into boiling water for 15 seconds; rinse under cold water in a colander and slip off the skins. Halve, stone and slice the peaches into a bowl. Toss with the lemon juice, brown and white sugars, cornstarch and spices. Arrange the peaches over the pastry in step 3.