Ingredients:
1 homeade pie crust
6 large fresh peaches, peeled and sliced
3 tbsp. all purpose flour
2/3 c. sugar
1/2 tsp. cinnamon
1 tsp. lemon juice
1/4 – 1/2 tsp. grated lemon rind
1/2 tsp. cinnamon
3 tbsp. butter, cut into bits

Preparation:

1. Preheat oven to 205 C (400 F).

 

2. Line a greased 9-inch pie plate with half the pastry. Reserve remainder for top crust.

 

3. Toss sliced peaches with lemon juice. Stir in sugar, flour, lemon rind and cinnamon. Pour into crust. Dot with butter.

 

4. Adjust top crust, flute edges and cut steam vents. Bake for 40 to 45 min or until brown and bubbly.

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1. Pare the fruit, leave it whole and put on to boil with sweetened water. Add a few cloves (remove the heads), also a stick of cinnamon bark.

 

2. Boil the peaches until tender, then take up with a perforated skimmer and lay them in your fruit dish.

 

3. Boil the syrup until thick, then pour over the peaches.

 

4. Eat cold with sweet cream. Common cheap peaches make a very nice dessert, cooked in the above manner, clings especially, which cannot be used to cut up.

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Preparation:

1. Preheat oven to 375 F (190 K).

 

2. Combine peaches and 1 cup sugar.

 

3. Mix together milk, 1 cup sugar, butter and bisquick. Add mixture to baking pan, pour fruit onto the mixture.

 

4. Bake for 45-60 minutes. Serve with vanilla ice cream.

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serves 8

Filling:
4-5 cups peeled and sliced peaches
1 cup sugar
2 Tbs flour
1/4 ts salt
1/4 ts nutmeg
1/4 ts cinnamon
2 tablespoons butter or margarine, cut into small pieces

In large bowl, combine all filling except butter. Spoon mixture into pastry; place pieces of butter over top.

Pastry:
1 cup cold unsalted butter
2 cups all-purpose flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold water

Cobbler:

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

 

2. Roll out dough on floured surface. Prepare 4 pastry shells to fit a deep sided baking dish.

 

3. Bake 2 of the shells until golden brown. Cool.

 

4. Place 1 unbaked shell in bottom of dish. Add layer of peach filling.
   Place a baked shell and cover with remaining peach filling. Top with final unbaked pastry to cover the dish.

 

5. Bake at 350 F (175 C) for 45 minutes or until golden brown.

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Preparation:

1. Mix egg yolks and 150 g (5 oz) sugar until thick.

 

2. Scald the whipping cream. Stir into beaten egg yolks. Cook together for 5 minutes; it should not boil.

 

3. Remove from heat. Let cool.

 

4. Purée peaches with 2 Tbsp sugar. Combine with cooked cream.

 

5. Freeze for four hours, stirring ocasionaly.

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Ingredients:
8 to 10 medium coarsely chopped peeled peaches
1 (12-ounce; 340 g) can frozen unsweetened apple juice concentrate
2 Tbsp fresh lemon juice
1 Tbsp unflavored gelatin

Preparation:

1. In a 3-quart saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to medium, cover loosely and cook 15 minutes. Remove from heat. Skim foam from top.

 

2. Ladle mixture into 5 clean, hot 8-ounce jars or moisture-vapor proof freezer containers, leaving 1/2-inch headspace; cover with tight-fitting lids. Cool at least 3 hours or until room temperature. Refrigerate 24 hours. (Preserves will thicken during refrigeration.)

 

3. Store in freezer until ready to use. Thaw in refrigerator several hours before serving. Store in refrigerator for up to 3 weeks, or in freezer for up to 3 months.

 

Yield: 5 cups

source: thatsmyhome.com

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Ingredients:
4 cups mangoes; pealed
6 cups peaches; unpeeled
7 cups sugar
1 tablespoon vanilla extract

Preparation:

1. Coarsely chop or puree mangoes. Combine mangoes, peaches, and sugar in a pot and stir to combine.

 

2. Boil for 40 to 50 minutes, until thick and the proper consistency for a jam.

 

3. Pour into hot sterilized jars and seal. Process in boiling water bath 15 minutes.

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Preparation:

1. Combine tapioca, 3/4 cup sugar, cinnamon and lemon juice. Set aside.

 

2. Place peaches in large pot with 2 cups sugar and enough water to prevent sticking. Heat to 190 F / 90 C (just under boiling) stirring frequently.

 

3. Add tapioca mixture and, stirring, reheat to 190 F / 90 C, but do not boil.

 

4. Fill hot jars with mixture, leaving 1 inch head space. Adjust lids and process in boiling water bath 15 minutes.

Yield: 3 Servings

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