Caramel Peach Pull-Aparts

2 C flour
1 T baking powder
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1/8 tsp nutmeg
1/3 C cold butter, cut up (grated frozen butter works great)
1/2 C milk, (approximately)
1/3 C brown sugar, packed
1/4 tsp cinnamon
1-14 oz can of sliced peaches, drained and chopped

Caramel Sauce
1/2 C packed brown sugar
1/4 C butter or hard margarine
1/4 C whipping cream
toasted chopped almonds or pistachios, optional

For pull-aparts: Combine the first six ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir, adding enough milk until soft dough forms and hold together.  Turn out onto lightly floured surface. Knead gently four to five times until dough comes together. Roll out onto waxed paper on dampened work surface to about 8 x 15-inch rectangle. Combine brown sugar and cinnamon, sprinkle over dough leaving a one-inch edge at long side farthest from you. Scatter peaches over brown sugar mixture. Roll up, jelly roll style, from long side closest to you using waxed paper as guide. Press seam against roll to seal. Cut into 12 even slices using a floured knife (use a serrated knife). Place in a sprayed/greased 9 x 13-inch pan. Bake at 375 for 25 to 30 minutes. Let stand in pan for five minutes. Transfer onto serving plate. Keep warm. Be sure to put your pan into warm water immediately for easy clean up. You'll be sorry if you don't, the sugary syrup hardens and becomes like stuck on candy.

For caramel sauce: Combine brown sugar, butter, and whipping cream in small heavy saucepan. Heat and stir on medium heat until brown sugar is dissolved. Boil gently for about three minutes, without stirring, until mixture is slightly thickened. Makes about 2/3 cups sauce. Drizzle over warm pull-aparts. Sprinkle with toasted nuts if desired.