it up. in a shallow dish, combine the biscuits with the vanilla and rum. arrange the bowls of flour and egg and the dish of crumbs side by side. remove a peach from the syrup and let it drain slightly, then dip it in the flour to lightly coat. shake off the excess, then dip it in the egg to coat. shake off any excess, then roll in the crumbs. press the crumbs to pack them. place the crumb-covered peach on the prepared baking sheet. continue the dipping and crumb-coating process with the remaining peaches. pack any leftover crumbs into the stone holes, dividing the crumbs between the peaches. the 