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Newspaper
The Gaston Gazette
Location
Gastonia, North Carolina, United States of America
Date
Jun 21, 1995
Page
9
A simple fruit mixture uses two cups chopped peaches and two cups sugar with a tablespoon of cornstarch and two tablespoons amaretto optional. It reads as a homey dessert base likely for a peach filling or pie.
Peel and crush peaches remove pits then blend with vanilla honey milk and peach ice cream. Stir until smooth and serve in tall glasses with mint or nutmeg. Makes four servings.
Staff reports explain preserving peaches for year round use. Canning steps include washing peeling halving placing in sterilized jars with syrup then processing in a water bath. Syrup options vary by sugar concentration and additives. Freezing methods use light syrup or sugarless solutions with ascorbic acid to prevent browning.
Peel peaches. Boil all together until peaches are cooked but not soft. Remove peaches: boil syrup until desired thickness is reached. Return peaches to syrup and bring to a rolling boil. Pack in sterilized jars and seal in a boiling bath.
Fresh peaches and sugar sit ten minutes before gelatin dissolves in boiling water. Add salt and lemon juice, cool, then fold in peaches and chill until slightly thickened. Pipe into a cold pie shell and garnish with whipped cream and peach slices.
Sift dry ingredients see above. Cream sugar and butter, add eggs orange juice vanilla and dry ingredients. Peel and slice peaches. Fold peaches into batter. Bake in loaf pan one hour at 350 degrees.
A step by step recipe for Cinnamon Peach ice cream with milk light cream vanilla egg yolks sugar peaches cinnamon and almond extract. It covers making a vanilla custard base cooling chilling preparing peach mixture and freezing in an ice cream maker yielding about 6 cups.
A simple frozen peach yogurt pie uses a butter graham cracker crust filled with peeled sliced peaches two eight ounce containers peach yogurt and a carton whipped topping. The dessert blends fruit yogurt and whipped topping for a chilled pie treat.
Fresh peaches are glazed with lemon juice maple syrup apricot preserves and nutmeg then microwaved. The half peaches are coated with the glaze placed in a dish cook until bubbly and heated through then served with almonds and optional vanilla ice cream or yogurt.
The National Honey Board with Family Circle and Weber-Stephen invite entries for a July honey recipe contest. Cash prizes up to 2000 dollars and gas grills await winners in Entrees on the Grill Great Salads or Side Dishes and Easy Desserts.
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