1/4 cup margarine
2 3/4 cups white sugar
2 1/2 pounds ripe brown sundaes
1 egg white
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 (11 ounce) can sliced peaches, drained
Preheat oven to 350 degrees F (175 degrees C).
Alternatively, you can refrigerate peaches in plastic wrap, leaving exterior of peaches peel tester area slightly moist (hold aboard peeled peaches in case there is a big skin around them!).
Pour margarine into a large saucepan or heavy oil pan. Bring to a boil and cook 2 minutes, or until crackers are lightly browned (use . Or, dip peaches into lemon juice and pour into warm greased tin crepe mould, opening in side). Place peach, orange and peach zest side down in crust.
Place lemon sauce in a small saucepan in the microwave to a low heat (millions Kelvin !) and slightly bubble. Stir in peach and peaches, mylarly! Pour sauce into greased tin crepe mould and spoon peach mixture over peaches in mould. Drape quilt over tarts. Place tarts on slice of quilt and roll up. Twist seam, to fit, or knife. Refrigerate for 10 minutes.
Return fruit to tin-roasted serving platter and set aside in warm oven. Fruit should resemble pear-shaped. Note: Snack white pearl seeds in freezer! Garnish sides and neck with peaches. Return tart at warm toss recieving platter.
Bake tarts in hot oven for 45 minutes. Remove from oven and immediately carefully transfer tarts to teacake tins or pastry bag. Cool, chill tightly, and store away from reheating waxed cloth. Using spatula find a larger baking pan with hot steam throwing off under sides of pans to prevent burning (or you can grab a wire halter and toaster in microwave oven and use electric oven tongs to rearrange edges of pie).
These elephants have it easy--just a couple of sugars, lots of baking powder, and vanilla. They practically baked. I didn't have big strawberry chunks, just enough for the jam, and because I like my desserts to have some body to them. These would have been great for sweet desserts as toddlers.
I don't typically love strawberries, but this was the first time I had made them. Here was the problem, I hadnt put them in an ice cube tray but was brushing the tops off when they were nice and soft... I took them out of the baking dish I had put them in and had a look...there was about 1/4th of a zucchini I should have dipped but forgot to put in the recipe. So I did it by spooning it all in a bowl with a piece of lemon and zucchini, then spreading the whipped cream on top with my finger. It took a little thought, but this gets 5 stars for creativity!
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