Place peaches, nectar, sugar, and extract in food processor and process till smooth.
Spoon 2 tablespoons mixture into each ice cube tray section and freeze until almost firm. Insert a toothpick and freeze until completely firm.
APRICOT: Sub in apricot halves and nectar for peach
PEAR: Sub in pear halves and nectar for peach and almond extract for coconut extract.
PINEAPPLE: Sub in crushed pineapple and unsweetened pineapple juice for peach
MANGO: Sub in fresh mango and nectar for peach and omit coconut extract.
Have fun!
uncover& bake@ 350 for 40 minutes.
cool for 5 minutes before
Melt butter, brown sugar and corn syrup.
Pour into a 13x9 dish, place bread slices on top of melted mixture.
Mix remaining french toast ingredients and pour over bread slices.
Cover with plastic wrap and refrigerate overnight.
Before cooking, allow to come to room temperature (about 30 minutes).
Bake for 30-35 minutes in a 350 oven.
Serve with Peach Topping.
Combine ingredients for peach topping in saucepan.
Heat on medium until heated through.
Enjoy!
Peel, slice and arrange apples or peaches in unbaked 9-inch pie shell.
If peaches are used, sprinkle with lemon juice.
Combine sugar, flour and cinnamon; cut into butter.
Sprinkle over fruit and bake at 400\u00b0 for 30 to 40 minutes.
Serve with scoop of vanilla ice cream.
e the poppyseed or creamy peach filling. Spoon in a
t a time, as needed for filling.
Combine 4 quarts
br>Grill shrimp and scallops for approximately 2-3 minutes per
ust combined then beat mixture for 5 mins, or until pale
For crust---------------.
Blend first 5
o egg mixture, alternating with peach yogurt until incorporated. Transfer to
br>Place custard and reserved peach juice in a small heavy
hips; beat on low speed for 30 seconds.
Beat on
he slotted spoon, raise a peach from the water and move
AN LIGHTLY WITH OIL.
FOR CRUST: STIR TOGETHER GRAHAM CRACKER
ndirect heat with lid closed for about 2 hours. Remove from
Place the drained peaches and grated ginger in food processor (or blender). Pulse until smooth and thoroughly blended.
For each cocktail: add ice, the pureed peach mixture, evaporated milk, rum, pineapple juice, orange juice and grenadine to a cocktail shaker, and shake well. Pour into glass.
Top each cocktail with a teaspoon of honey, and stir well.
For garnish, add a peach slice and 2 maraschino cherries to an umbrella skewer; add to cocktail and serve immediately.
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.
of the almonds. Bake for 10 mins. Turn out on
eady to use; will keep for 1 day.
Make the
he chicken breasts in the peach mixture and drain slightly.