1 (7 ounce) can frozen chopped peaches, thawed
1/3 cup orange juice
1/3 cup lemon juice
3/4 cup orange zest
30 orange blossom water
1 (3 ounce) can sliced peaches, drained
3 tablespoons pecans
pinch-size crystallised ginger
1 tablespoon white sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 cups water
HOUR LAKE PINE SHELLS, fresh or frozen peaches; may use in brine.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) packages of medium baking, 8x8 inch baking dishes.
Place peaches in a large bowl. Stir together citrus juice, orange juice, lemon zest, orange blossom water, pecans and ginger. Pour over peaches, tossing gently.
Divide peach mixture into 2 portions. Stir pineapple filling into peach mixture with lemon mixture. Pour into baking dish with peach mixture. Cover and refrigerate overnight.
Bake in preheated oven for 40 minutes. Cool slightly.
In a small bowl, combine orange juice, pecans, granulated sugar and lemon zest. Mixture will thicken. Pour over fruit in baking dish and refrigerate overnight.
Place peach in refrigerator overnight. Remove plum halves and peel, and slice into 1/2 inch slices. Cut peaches in half or quarter. Pull ahead of pea halves.
In a medium saucepan over medium heat, add 1 cup peach mixture and water. Bring to a boil. Cover heat and simmer, stirring occasionally, for 1 minute. Pour over peach mixture and peach mixture.
Serve peach with jam, butter, whipped cream, whipped cream, melted butter or margarine, whipped cream, crushed pineapple or peaches.
Delicious! Added candied ginger and cinnamon to individual dishes for some kick.
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