To make the preserves: add the peach preserves and bourbon to a small
Cream butter
and
sugar.
Add eggs, 1 at a time, mixing well after
each
addition.
Sift
flour, cinnamon, cloves and baking soda
together.
Add
dry ingredients to butter mixture gradually with buttermilk, chopped pecans and peach preserves. When mixed, pour into a greased angel food or Bundt pan.
Bake at 350\u00b0 for
1 hour.
You may also use 3 small pans and bake at 350\u00b0 for
45 minutes.
This cake freezes well and stays moist a long time.
he peaches. Arrange the fresh peach slices in overlapping circles on
ntil lightly browned.
Spread peach preserves over crust in pan. Dollop
Add the rum, peach preserves, lime juice and mint to a cocktail shaker.
Muddle the mint and preserves and then fill with ice.
Shake well and strain into a chilled daiquiri glass or Mason jar.
Top with mike's hard peach lemonade and garnish with fresh peach and an additional sprig of mint, if desired.
ith 1/2 cup of peach preserves.
Bake uncovered, 30 minutes
mall bowl, mix together the peach preserves, Worcestershire sauce, and chile paste
Preheat the oven broiler.
In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.
rown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil
Dip rim of chilled glass into peach preserves then into cinnamon and sugar.
Pour the Stoli peach vodka, and Grenadine into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail glass.
Garnish with a slice of peach, and serve. .
nd black pepper.
Stir peach preserves, olive oil, soy sauce, garlic
oil, about 6 minutes. Add peach preserves and vanilla and stir until
Separate crescent rolls according to package directions.
At the small end of each triangle, place a peach slice, adding 1 teaspoon of peach preserves to each.
Roll each into a crescent shape.
Bake according to package directions.
Makes 8 servings.
Drain peaches, reserving 1/4 cup syrup.
Finely chop 1 cup peaches; set aside.
In blender container, combine remaining peaches, butter or margarine, eggs, the reserved peach syrup and lemon juice.
Cover; blend just until smooth.
Stir together dry ingredients.
Add egg mixture; stir just until moistened.
Fold in reserved peaches and nuts.
Turn into a greased 8x8x2 inch loaf pan.
Bake at 350 degrees for 1 hour.
Spread with peach preserves.
Cool in pan 10 minutes; remove and cool on rack.
east 15 minutes.
Bring peach preserves and jalapeno to a simmer
rom heat and stir in peach preserves, bourbon, mustard, and red pepper
br>Brush roast evenly with peach preserves; bake roast 8 more minutes
egrees C).
Mix the peach preserves, horseradish, and mustard together in
Cream the butter and sugar.
Mix with other ingredients.
Add peach preserves and sour cream.
Pour into 2 large loaf pans or 3 to 4 small loaf pans.
Bake at 325\u00b0 for 50 minutes to 1 hour.
Beat cream cheese in a large bowl with an electric hand mixer until smooth.
Spoon confectioners' sugar into cream cheese and beat until fully incorporated.
Beat vanilla and peach preserves into cream cheese mixture until combined.
Fold whipped topping into cream cheese mixture until evenly smooth.
Divide cream cheese mixture between the two prepared graham cracker crusts and spread evenly. Refrigerate until set, at least 1 hour.