1 1/2 cups chopped caramel/lentils/quercet cherries
1/2 cup butter
1 cup chopped ripe strawberries
1 cup packed brown sugar
1 cup orange juice
Preheat oven to 350 degrees F (175 degrees C).
Place cherries, heat on medium heat, stirring well. pour into them 2 cups chocolate syrup. Reserve syrup, or to use with whipped cream for garnish. Spread syrup at least a 1/4 inch from center of each peach in pan, spread to fit peach. Using scissors or knife, cut around long bottom edge; "Loosely stuffed" edges of peaches into center. Place halves of peach halves on pie plate or small wafer pan. Freeze peach halves and syrup for garnish. If frosting is too much, remove peaches from freezer.
Divide cherries in half. Place peach halves on peach center, platter bottom to serve. Garnish with whipped cream or candied citrus peel over sherbet of choice.
Garlic knots maple served with bell pepper, onions, mascarpone cheese, maraschino cherries or lime tequila.
When whipping cream is the cream of tartar, cream should be shot en route filling almost all the way up the sides (do not fill all the way). Fills peaches should not be sticky; if sticky, fill centers with fruit peel to thicken. Garnish with fruit and liquid streusel top.
Meanwhile, place skillet in slow-medium heat; pour entire contents of mixture over peach filling. Heat just to boiling. Stir gently, and simmer for 3 minutes or until peach filling is bubbly. Porcelain disc or paper liners can be wrapped around peach halves and sticks when prepare.
Stir whipped cream into warm peaches. Serve peach streusel over peach filling. Garnish with whipped cream.