for 10 minutes. Chop the dried peaches and place them in a
For the peaches: Adjust oven rack to middle
In large mixing bowl, combine both raisins, currants, peaches, apricots & dates. Set aside.
In large nonreactive saucepan, combine cinnamon, nutmeg, allspice & ginger, then stir in corn syrup, rum, brown sugar, apple cider syrup & apple juice.
Add butter & bring to boil over medium heat. Boil 3 minutes.
Pour hot liquid over dried fruit & stir.
Cool to room temperature.
When COMPLETELY cooled, pour/spoon equal amounts into 3 clean quart glass jars, seal tightly & refrigerate up to 12 months.
andied peels:
For this recipe, the peels include not only
r jam fillings. Try dried peaches simmered in peach nectar with
Mix ingredients in saucepan.
Cook until thick.
Freeze in containers.
Use your favorite recipe for fried pies.
Place 2 cups water, cinnamon sticks and vanilla in a medium saucepan. Bring to a boil on high heat. Reduce heat to low. Add dried fruit and simmer, uncovered, 5 mins, until fruit is tender and plump. Remove from heat and set aside to infuse for 30 mins.
Divide fruit compote among serving dishes and top with a dollop of yogurt, to serve.
medium pot, cook the dried fruits, bourbon and orange juice
Combine flour, wheat bran, sugar and baking powder and stir to mix well; set aside.
Drain peaches (save juice) and puree in blender.
Add juice to pureed peaches to make 1 1/2 cups.
Add peach puree and egg whites to flour mixture and stir until dry ingredients are moist.
Fold in dried peaches or pecans.
Coat muffin cups with Pam and fill 3/4 full.
Bake at 350\u00b0 for 15 to 17 minutes.
Makes 12 muffins.
Set aside.
Drain the peaches, reserving the juice. Puree the
Mash and sweeten peaches with 3/4 cup sugar.
Spread peaches into unbaked pie shell.
Beat milk, eggs and remaining sugar; pour over peaches.
Dot with butter.
Bake at 350\u00b0 until custard is set and lightly browned.
nches wide.
Spread sweetened peaches to within 1/2 inch
Cook dried peaches in covered pan on low heat, using one cup of water until they are tender when cut with fork.
Remove from heat and drain.
Mash with fork and add sugar.
Set aside to cool.
Roll biscuits into circles (5-inch diameter), using flour on cutting board.
Place peaches on one half of biscuit.
Fold the other half over and use fork to seal the two curved edges together.
Fry on low heat in thin coat of oil until golden brown on one side.
Turn and cook on the other side, adding oil as needed.
Line
pan
with pastry.
Put in peaches.
Beat together until light.
Pour
over peaches.
Bake at 450\u00b0 until crust is brown, then lower heat until done.
Use egg whites for top.
Melt butter in an electric skillet.
Wash peaches.
Do not peel.
Slice peaches thin into melted butter until you have your pan full.
Sprinkle sugar over peaches.
Cook on slow until they resemble stewed dried peaches.
Stir frequently while cooking.
Place squash and potatoes into Dutch oven and pour enough water over to cover. Bring to boil. Reduce to simmer and add dried fruits, honey, sugar, lemon juice and rind, and spices. Stir to mix. Cover and simmer for 45 minutes to 1 hour until potatoes are cooked. Stir occasionally to prevent scorching. Adjust spices and honey to taste. This thickens as it cools. It is best made the day before.
Cook peaches as directed on package; drain and mash.
Stir in 1/4 cup sugar.
Cool; spread in pie shell and set aside.
Combine 1 cup sugar, flour and butter; mix well.
Beat in egg yolks, milk, 1 teaspoon vanilla and salt.
Pour over peaches.
Bake at 450\u00b0 for 10 minutes; reduce heat to 325\u00b0 and bake 25 minutes or until knife inserted in center comes out clean.
Mix and beat by hand real well: eggs, sugar, flour, milk, vanilla, and margarine. Spread dried peaches on bottom of pie shells. Pour egg mixture on top of peaches. Bake at 350\u00b0 for 35-40 minutes or until brown.
hour.
Meanwhile take dried peaches and put in sauce pan
Place peaches with water to cover in saucepan; simmer for 30 minutes or until soft. Drain off excess liquid; discard. Mash peaches with potato masher; add sugar, cool thoroughly.
Roll out biscuits on lightly floured board to make thin circles about 6 inches in diameter. Place portion of peach mixture on one half of each circle; fold over other half, seal edge tightly with a fork. Brown on each side in about 1/4 inch hot lard in a heavy skillet.