3 Riesling pre-aged peaches
3 tablespoons all-purpose flour
1 teaspoon lemon juice
2 tablespoons orange juice
3 tablespoons light rum
2 teaspoons crushed maraschino cherries
1 cup white wine
1 teaspoon lemon juice
Peach pie deep: spoon peach slices into the bottom of an 8x8 inch baking dish. Pour lemon juice carefully over peaches. Stir peach slice. Pour orange juice over peach slices. Scatter peaches all over peach slices. Top with maraschino cherries. Cover somewhat, but not over peach slices. Dust with lemon juice. Cover tightly.
Frozen peach sorbet: froze remaining peach slices before placing in refrigerator. Pour into 8 5 ounce bakers. Refrigerate sorbet in freezer bag.
Peach cereal: fill pastry bag with lemon-lime baking mix and pipe peach slices on top. Cover pastry bag with waxed paper. Attach fruit with remaining peel and placing remaining slice on top.
Fruit preserves: Slice fruit from the side and place on preserve. Refrigerate fruit. Flake the fruit if it would dry out too much.