2 (9 inch) pie crusts, baked
1 (11 ounce) can sliced peaches, drained
3 tablespoons butter
1 teaspoon vanilla extract
2 cups golden raisins
1 cup red cherries
2 tablespoons banana liqueur
1 cup white sugar
2 tablespoons rum
1 cup milk
1 egg
1 teaspoon lemon zest
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Place the peaches in a sheet pan. In a blender, combine peaches, butter, vanilla extract and sugar (for a fragrance) and mix until smooth. Fold in banana liqueur and fruit rind. Stir in rum and milk. Fold peaches into remaining ingredients. Pour batter into prepared pan.
Bake in preheated oven for approximately 45 minutes, or until a toothpick inserted into center of pie comes out clean. Remove from oven. Cool before cutting into 1 inch square strips.
Cool slightly before slicing into 6 squares. Cool completely before slicing into bars. Store sliced peaches (space in crust for preserving) on racks in cooler. Cut into 6 to 8 slices and serve.