Mix all ingredients together and bake in unbaked 9-inch pie shell at 350\u00b0 for 40 to 45 minutes.
Can substitute fresh strawberries, raspberries or rhubarb for peaches.
br>Arranging the Fruit.
For peaches or nectarine: Do not peel
In a medium bowl, combine flour and butter.
Stir in chopped pecans.
Press into 9x13-inch baking dish.
Bake in 350\u00b0 oven about 10 minutes or until lightly browned.
Cool completely.
Set aside.
Mix confectioners' sugar with cream cheese until smooth. Fold in whipped topping.
Spoon on top of crust, pushing sides up to make a slight well for peaches.
Set aside.
e difficult to peel unripe peaches using the boiling water method
rust stand at room temperature for 15 minutes. Line a baking
rge bowl with electric mixer for about 8 mins, or until
he Thyme-Roasted Peaches:
Cut the peaches in half and
immering them in hot water for at least 10 minutes, til
repared pan.
Slice the peaches into bite-sized pieces, scattering
Cover with plastic wrap. Refrigerate for 30 mins to marinate, turning
For the custard, combine milk and
br>Add peaches. Reduce heat to low; simmer, without stirring, for 10
Blanch peaches in a bowl of boiling water for 5-10 secs. Remove peaches with a slotted spoon to a bowl of iced water, to stop peaches from cooking any further. Peel away peach skins. Transfer to a bowl.
Place 1 cup water, sugar and vanilla paste in a small saucepan on low heat. Stir until sugar has dissolved. Bring to a boil on high heat. Reduce heat to low and simmer, without stirring, for 5 mins.
Pour syrup over peaches in bowl. Cool. Refrigerate until ready to serve. Serve peaches with ice cream.
five-spice powder and peaches. Cook, stirring, for 5 mins, or until
Heat sugar, cranberry juice and zest over medium heat until sugar is dissolved. Add spices and bring to boil. Add peaches to syrup, reduce heat and simmer, uncovered, for 8-10 mins or until tender. Remove peaches from syrup, let cool slightly then peel.
Meanwhile, bring syrup back up to a boil and continue to boil, uncovered, for 5-7 mins or until thickened slightly. Let cool then pour over peaches. Cover with plastic wrap and chill for 1 hour. Serve with yogurt and raspberries.
Drain peaches, reserving 1-3 T juice for the topping and set aside.
Combine cake mix, melted butter, and egg in medium bowl.
A soft dough will form.
This can be done by hand or with an electric mixer.
Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
Cover dough with drained peaches.
To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
Spread over peaches.
Sprinkle with cinnamon.
Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.
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 whipping cream; fold in peaches.
Pour mixture over the
issolved. Boil, uncovered, without stirring, for about 5 mins or until
killet and heat on medium. For each pancake, add 3 tbsp