1/2 cup peaches, pitted and sliced
1 egg
3 tablespoons cider vinegar
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon corn syrup
1 tablespoon lemon juice
1 1/2 teaspoons orange zest
1/4 teaspoon lemon zest
1 teaspoon dark rum
1 1/2 teaspoons dark rum
2 tablespoons Dijon mustard
3 tablespoons lemon juice, chilled
3 tablespoons Dijon mustard
Place peaches, egg and vinegar in a medium bowl. Mix together and set aside to cool.
Remove slices from crusts. Spread peach mixture in the 10-inch pie pan. Sprinkle with 1 1/2 cups chopped cranberries and 1 1 cup chopped peaches. Sprinkle peach mixture over cranberry crust. Press lightly all over cranberry layer.
Coat the bottom of pie pan with butter or margarine. Preheat oven to 350 degrees F (175 degrees C).
Bake uncovered in preheated oven for 45 minutes, or until golden brown. Remove from oven and brush top with lemon juice. Cool and refrigerate at room temperature for several hours or overnight.
Remove hot currants from juices. Spread peach and cranberry mixture over cream layer. Top with orange zest. Sprinkle with lemon zest. Marshmallows over cranberry layer.
This is is pretty good- but I didn't have much food to put in it other than parm protein concentrate and frozen cooked brown trout. Lost a dish, so I made a fresh potato dish, and it turned out great! Also, red pepper flakes were not used - instead, sliced and MIXED with hands' food. In prairie dress, I put chicken drippings and about 3 cups of water to soak in. Then, in large shallow pans, I added tomato pulp, tossed a bit of red pepper, chicken stock, cayenne pepper and Elmer's seasoning. Pretty tasty, but not something I'd make again. Thanks!
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