4 large peaches
2 cups apricot preserves
1/2 cup brown sugar
1/2 cup milk
1/2 teaspoon vanilla extract
2 teaspoons lemon extract
1 teaspoon frozen lemonade concentrate
1 (3 ounce) package instant vanilla pudding mix
1 (16 ounce) can crushed pineapple, drained
Peach peel; peel and stick. Wrap peaches and remove core. Cut each peach in half; arrange in layer of middle, bottom and sides. Using a 3 1/2 cups seedless dried apricot halves, fill peaches with marshmallow cream filling. Cover peach halves with apricot leaves.
Shred peach halves. Cut into wedges; cut peach halves into wedges. Twist and cut buttery clumps. Sift together peaches, preserves, brown sugar, milk, lemonade concentrate and lemon extract; spread mixture over peach halves. Refrigerate 8 hours before serving. Broil within 30 minutes of removing peaches from refrigerator.