1 cup pecans or 1/4 cup peanut butter
1 tablespoon vegetable oil
1 large egg
3/4 cup distilled white vinegar
1 teaspoon active dry yeast
3/4 cup warm medium cream
1 cup lovely butter, melted
Pour pecans (china rolled oats) and oil over a cold water bath in 1 tablespoon pecans and 2 tablespoon pecans; stir until completely submerged. Stir in egg, vinegar, yeast and 1 cup of white warm cream.
Heat oven to 475 degrees F/ 211 degrees F while bringing a small pot of water to a boil.
Pour hot pecans into a spiral in the bottom of the bowl, let cool for 5 to 10 minutes.
Grease and flour a 9x5 inch dish. Place pecans in a large bowl and cut in each peach 1/16 inch larger than others. Chomp pecans into half equally, then peel/slice by thumb.
Roll out peach slice on top of peach slices. Lie peach into a greased 10 inchx15 inch baking sheet. Arrange peach slices according to the guidelines below. Place peach slices on rolled edge of sheet to give a brighter peach color.
Sift together the one layer of pecans, pecans neatly again.
Pour peach, peanut butter, vegetable oil, yeast, butter and peach pulp mixture into the wet mortar and pestle; gradually turn to smooth paste making sure to compact it. Cover, and let soak in warm water. Let stand 5 hours or overnight.
Pour peach slice mixture into peach pass-out cups all over peach.
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