Peel and slice peaches.
In a sauté pan over high heat, melt butter and brown sugar together until bubbling. Squeeze in orange and lemon juices and stir. Add rum, watching for flames. Sprinkle in cinnamon and wait until foster sauce bubbles again.
Add half of the sliced peaches, stir for one minute and remove from heat.
At the end of the cooking process, stir in whipping cream and pour into a fondue pot.
Serve with the remaining sliced peaches, cut up cubes of angel food or pound cake for dipping.