Pat peach halves dry with paper towels. Let stand on more paper towels until ready to use.
Heat olive oil in large skillet on high heat. Cook prosciutto for 2-3 mins, or until crisp. Set aside.
Add the peach halves to the skillet and cook, turning, until lightly caramelized. Stir in thyme and heat for 1 min.Stir in mustard and honey; bring to a boil. Reduce heat to low and simmer for 1 min. Stir in vinegar and season to taste.
Divide arugula, mozzarella, prosciutto and peaches among plates. Drizzle with warm pan juices.
ith enough water to submerge peach. Bring to a boil; add
ngredients. Set aside.
Brush peach slices lightly with avocado oil
Mix together all of the ingredients except the peach.
Peel the skin off the peach by putting it in boiling water for about 30 seconds, then dunk it in cool water.
Slice the fruit, and mash it together to make a kind of paste. If you want a less chunky texture you can do this in a food processor or blender. I just squished it with a fork.
Mix the vinaigrette mixture into the peach until well combined and use as a salad dressing. :).
Drain pineapple well; mix with peach pie filling and put in large oblong dish.
Dissolve Jell-O with boiling water; add cold water and pour over peach mixture.
Congeal.
Place peach halves in a greased muffin pan.
Combine next 4 ingredients and mix well.
Mound mixture in peach cavities and freeze until firm.
Dissolve jello, sugar and spices in boiling water.
Stir in peach syrup and vinegar.
Chill until thickened.
Add peaches. Stir occasionally while thickening to distribute spices.
Makes approximately 6 to 8 servings.
Drain
peaches
and oranges, reserving syrup.
Dissolve gelatin
in
2 cups of juice.
Add Knox gelatine that has been dissolved
in
1
tablespoon of cold water.
Add rest of juice with
enough
water
added to make 2 cups.
This recipe should have
a
total
of 4 cups liquid.
Chill until slightly thickened. Fold
in
drained peach and orange slices.
Pour into 2 quart ring
mold or Pyrex dish until firm.
Serve with Orange Cream Dressing.
Dissolve gelatin in hot water; chill until it begins to set. Fold in peaches.
Turn into a 3-quart mold or a dish.
Chill until firm.
In top of double boiler, combine peach juice, sugar, flour and egg.
Cook until thickened, stirring constantly.
Cool. Fold in cream cheese and whipped cream.
Add nuts and marshmallows.
Spread on gelatin; sprinkle cheese on top.
Chill several hours before serving.
Dissolve one package peach jello in peach juice plus water to make 1 cup hot liquid.
Add ice cream.
Pour into mold and let set.
Place peaches on first layer.
Dissolve remaining package peach jello in 2 cups hot water.
When cool, pour clear jello on top.
Let set.
Drain peaches!
Combine vinegar, sugar, peach juice and all spices.
Simmer for 10 minutes (covered).
Then strain!
Add hot water (1/2 cup) to dissolve gelatin and add 1 cup cold water. Chill slightly until salad begins to thicken and then fold in peaches and nuts.
Set aside.
In medium salad bowl add broccoli, and toss
Dissolve gelatine in 1/4 cup cold water.
Dissolve jello in 1 cup boiling water.
Mix jello and gelatine and chill slightly until thickened.
Stir in peach pickles, pecans, pickle juice and pineapple.
Pour into one large bowl or individual molds and chill.
Combine chickpeas and peaches in a mixing bowl.
Sprinkle in the spice powders and salt. Add onion. Mix gently and transfer to a serving bowl.
Heat the oil in a small skillet and fry the fennel seeds for 1 minute until they start to turn brown.
Pour oil along with the seeds into the salad.
Serve immediately.
Combine vinegar, oil, salt and pepper. Cover peaches and onion with dressing mixture. Dress salad greens with peach mixture and serve immediately.
Mix dry ingredients.
Add 1 cup boiling water, mix.
Add 3/4 cup peach syrup.
Cool.
Add drained, cut up peaches and vinegar. Pour into 4 to 6-cup mold.
Refrigerate.
Mix marshmallows, pineapple, coconut and sour cream together. Spoon into peach halves to serve.
Mix and put on stove the peach jello, flour and crushed pineapple.
Bring to a good boil.
Then cool.
Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened.
Blend yogurt into whipped topping; then blend in gelatin.
Stir in peaches and nuts.
Pour into 8x4 inch loaf pan. Chill until firm, about 3 hours.
Garnish with additional peach slices, if desired.
Mix peach juice and jello. Heat to dissolve, let cool. Mix buttermilk and Cool Whip. Cut peaches with fork. Add peaches to Cool Whip and buttermilk mixture, then add to jello. Refrigerate for several hours.