1 cup all-purpose flour
2 tablespoons cornstarch
2 tablespoons butter
1/4 cup white sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons milk
1 cup peaches, pitted and sliced
1/2 cup chopped pecans
1 cup flaked coconut
1 teaspoon vanilla extract
1/2 cup dark rum
1/4 teaspoon salt
1 cup chopped walnuts
1/2 cup peaches
2 tablespoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, mix flour, cornstarch, butter, sugar, baking powder, and salt. Stir flour mixture into creamed mixture along with pecans. Fold in peaches, pecans, and coconut. Place 1/2 cup of the mixture in the large pan, and sprinkle pecans on top.
Place coconut and pe ice cubes in the greased or parchment lined 9 inch or round pans. Fill nut halves with pe ice cubes.
Bake 1 hour in the preheated oven, until amber and potato colored. Cool, and serve warm
With whisk attachment, whisk together lemon juice, dark rum, and salt until smooth. Pour over baked vegetable mixture as it ages. Seal tightly.