4 cups of fresh peaches, sliced.
1 ¼ cups of flour.
1 cup of sugar.
½ cup of brown sugar.
½ cup of margarine.
1 tablespoon of lemon juice.
1 teaspoon of lemon peel.
½ teaspoon of cinnamon.
¼ teaspoon of salt.
Combine 1 cup of flour, ½ of a cup sugar, the salt and the cinnamon.
Cut in the margarine until the mixture resembles cornmeal.
Combine the sliced peaches, lemon juice, lemon peel, ½ cup of sugar and ¼ cup of flour; then spoon into the greased nine-inch square dish.
Sprinkle the flour mixture over top of the peaches.
Cover and bake at 400°F (200°C) for 15 minutes. Then remove the cover and bake for another 40 minutes.
Peach Blush Cocktail recipe
3 cups of chilled raspberry juice.
3 cups of chilled peach nectar.
Peach slices and fresh raspberries for, for garnish.
Mix Raspberry juice and peach nectar together in a pitcher.
Serve over ice and garnish with a peach slice and fresh raspberry.
Peach Melba recipe
12 oz of frozen raspberries, Thawed.
6 canned peach halves, drained.
2 cups of vanilla ice cream.
½ cup of dry macaroon crumbs.
½ cup of heavy cream, whipped.
1/3 cups of raspberry jelly.
2 tablespoons of sugar.
1 tablespoon of cornstarch.
In a suitably sized saucepan, combine the sugar and the cornstarch. Stir in raspberries and jelly.
Bring to a boil over moderate heat. Reduce heat to low and continue to cook and stir for about five minutes, until smooth and thickened.
Press the sauce through a sieve; chill thoroughly.
Place a small scoop of ice cream at the bottom of a glass. Cover with a peach half. Cover with raspberry sauce and sprinkle with pasta crumbs