For the Cake:
Preheat the
n the liquid.
Refrigerate for 6 hours (I flipped it
For the peaches, melt the butter in a large frying pan. Add the sugar and spices. Stir well. Increase the heat. Add the peaches and cook 3-4 mins, turning once, until pale golden on both sides. Add 2/3 cup of the reserved peach juice. Heat for a few seconds until very hot.
For the spiced cream, mix together the creme fraiche, sugar and mixed spices. Serve with the warm peaches and pan juices.
Combine all ingredients in a medium nonstick skillet; stir well.
Cover and cook over medium heat 10 minutes or until peaches are tender.
Serve as a fruit side dish, a sauce for fat-free pound cake, angel food cake or low-fat vanilla ice cream or an accompaniment to ham or roast pork.
Peel peaches, leave whole and place
ash, peel and pit peaches. Leave peaches in halves or cut into
Make jello with 2 juices according to instructions on box. Season cream cheese with mayonnaise and grated onion.
Seed peaches and stuff with cream cheese mixture.
Put peaches in individual molds.
Pour jello mixture on top of each peach. Congeal.
Use cream cheese mixture for dressing.
Drain peaches, chop and set aside.
Heat peach liquid to boiling.
Dissolve gelatin in this liquid.
Chill until consistency of egg white.
Chill milk until it begins to freeze. When gelatin thickens, stir in peaches, celery, pecans and mayonnaise.
Whip milk and lemon juice and add to mixture.
Soften gelatin in cold water.
Dissolve in peach juice, heated to boiling point.
Then add ice cubes.
When mixture congeals slightly, add peaches and nuts.
Serves 8.
For the peaches and syrup: Adjust an oven
For the Vegetables:.
Heat a
Peel peaches and set aside. In a
Drain peaches, reserving 1/2 cup syrup.
Tie spices in cheesecloth.
In saucepan, combine reserved peach syrup, vinegar, sugar, orange slices, peaches and spices.
Heat to boiling; simmer uncovered for 5 minutes.
Cover and let cool to room temperature. Remove spice bag.
Serve peaches warm or chilled.
An average can of peaches contains 6 or 7 halves.
Mix sugar, vinegar, salt, cinnamon, allspice (in a bag) all together.
Mix well.
Bring to boil.
Boil for 5 minutes.
Stick two whole cloves in each peach half.
Add peach halves to hot spiced syrup.
Simmer 5 minutes.
Cool, covered.
Chill 24 hours. Remove spices.
Drain peaches; save syrup.
Combine syrup, sugar, vinegar, cinnamon sticks and cloves in a saucepan.
Bring to boil, then lower heat and simmer for 10 minutes.
Pour hot syrup over peaches.
Let cool, then store in refrigerator.
Drain peaches and measure juice.
Heat juice to boiling point. Dissolve Jell-O in hot juice.
Chill.
Soften cream cheese with milk.
Add nuts.
Cut up peaches and add to Jell-O mixture. Congeal until firm.
Serve on lettuce with mayonnaise.
ash and Halve and pit Peaches, place in greased pie plate
Cook syrup until clear.
Keep warm while peeling peaches.
Pack jar with 1/2 stick cinnamon and 4 to 5 whole cloves for each quart if you do not can peaches whole.
(I halve mine.)
Process in hot water bath for 20 to 25 minutes.
Yield:
6 quarts or 12 pints.
Drain peaches; to the syrup, add sugar, vinegar, salt and spices.
Heat to boiling and simmer until sugar is dissolved. Pour this spiced syrup over peaches.
Let stand overnight.
Store in covered jar in refrigerator.
Dip peaches quickly in hot water and remove skins.
Boil sugar, vinegar and spices for 20 minutes.
Place a few peaches at a time in syrup and cook until tender for canning.
Pack in clean hot jars.
Fill jars with hot syrup.
Adjust lids and seal immediately.
Process in hot water bath.