Cherry-Roasted Peaches Recipe

Ingredients

1 pound soured cream cheese, softened

3 tablespoons finely chopped pecans

1 cup crushed pineapple with juice

1 cup cranberries

Directions

Spread cream cheese in the bottom of each peach glass (a 16 ounce can refrigerated variety, refrigerated canning preserves, and freeze dried fruit are all ok).

Arrange on top of caramel cake. Drop whipped topping over cream cheese, pecans, and pineapple. Freeze pieces of fruit while serving.

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Comments

Mrsa writes:

⭐ ⭐ ⭐ ⭐

I first began posting this recipe on here nearly 3 years ago as a simple and tasty base. Over the years it has become one of my most popular recipes. It is great for beginners as well as professionals. I have included multiple methods of preparation and even gone as far as to make my own version (click on individual links for larger versions) of the recipe. All directions are for warm water instead of sparkling. Use broiler uncovered. I have found that the longer theen Violent puts back, the thicker and drier the batter.

Nocko writes:

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I pulled the sheet pan out of the oven and looked under. Done! For those worried, this is normal baking. For someone who isn't into it, this is how I keep my recipes straight. Prompt sprinkling on top lets you know it's cooked. Clearly has a good texture to it.

chokolon writes:

⭐ ⭐ ⭐ ⭐ ⭐

really good! everyone loved it

lylpeges writes:

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the peaches were pretty good, i made sure the pecans were nice and big and put in my oven when they were golden, around 40 minutes, turned out okay, some of the zest in the strawberries was a bit overpowering.

liiri writes:

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All peaches were eaten. I did remake the recipe for 8.25 servings. Place jam on top before eating to allow seepage. I baked 8 copies of the recipe in a cake pan and it turned out great. My family enjoyed each and every bite. Was new for me and took awhile to master, but definately a keeper. Love this recipe!