Drain peaches, reserving 1 cup syrup; set aside.
Combine flour, salt, commercial nut mixture from refrigerated rolls,
and lemon rind, if desired, in a heavy saucepan.
Stir in ginger ale and reserved peach syrup.
Cook over medium heat, stirring constantly, until smooth and thickened.
Stir in butter and peaches; bring to a boil.
Pour hot peach mixture into a lightly greased 8" square baking dish.
Separate caramel rolls, and arrange on top of mixture.
Bake at 375°for 18 to 23 minutes or until rolls are golden brown.
Yield 8 servings.