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.
n the liquid.
Refrigerate for 6 hours (I flipped it
ixture until thickened. If using canned peaches, drain well. Arrange some of
In 13 x 9-inch oblong dish, layer with vanilla wafers, drained canned peaches and Cool Whip.
Top with toasted pecans.
Chill for 30 minutes.
For the Cake:
Preheat the
immering them in hot water for at least 10 minutes, til
br>Bake at 350 degrees for 30 minutes, basting with the
spread in baking dish. Add peaches and toss gently to combine
ablespoons of peach juice from canned peaches. Set aside.
Place all
Peel and halve fresh peaches (or drain canned ones thoroughly).
Place cavity
nd is thick. Add the canned peaches and almond extract. Keep the
each bottom.
Boil peaches, in batches, for approximately 2 minutes.
Drain peaches, if using canned peaches.
Place the peaches in the crock. Combine oats, flour, brown sugar, cinnamon, and nutmeg and pour over peaches.
Add the butter or margarine and stir until crumbly.
Cook on low for 3 hours.
Drain canned peaches.
If fresh peaches are used, sprinkle with sugar and cinnamon.
Arrange peach slices in a greased 8 inch square or round pan.
Combine oats, sugar, flour and butter. Spread over peaches.
Bake in 350\u00b0 oven for 30 minutes.
Serve warm with whipped cream or vanilla ice cream.
Six servings.
rain and slice 2 cups canned peaches.
Add 2 cups sugar
ater to boil, drop in peaches for about 2 minutes, with slotted
Blanch peaches or pears to get skins off.
Let stand in solution of 1 gallon
water, vinegar and salt for 20 minutes.
Mix honey and 4 cups water.
Bring to boil and cook for short time until good and hot.
Place drained fruit in sterilized jars; add syrup.
Put lids on; process in hot water bath for pints 25 minutes or for quarts 30 minutes.
*Note:
No sugar for canned in syrup peaches.
Rub pork chops with soy sauce.
Sprinkle with black pepper. Blanch, peel and slice peaches in crescents (canned peaches may be used).
Sprinkle with lemon juice to prevent browning.
Heat butter in frypan large enough to handle chops.
Brown chops on both sides. Lower heat and cook for 10 minutes.
Turn over.
Cook another 10 minutes.
Add peaches and wine and cook for 5 more minutes.
Serve at once.
In 1/2 gallon jar combine peach brandy, 1 cup of sugar and canned peaches.
Two weeks later, add 1 cup of sugar and canned pineapple.
After two more weeks, add 1 cup of sugar and cherries. After two more weeks, drain the fruit in colander.
Use fruit in cake and save 1 cup of liquid to start your next cake. Invite a friend over for coffee and cake.
Give your friend a cup of liquid and this recipe so she/he can start their friendship cake.