1 (16 ounce) package frozen peach pitscherry squares
4 tablespoons vodka
2 tablespoons light rum
4 tablespoons orange juice
2 tablespoons lemon juice
2 zester ounces cacao nibs
4 cherries
Preheat oven to 300 degrees F (150 degrees C).
Place pitscherry squares in a layer in a single layer 4 inches apart onto cookie sheets. Cut square into two triangles and let cool completely.
Blend vodka and rum into peach pitscherry squares. Fine food whisk rapidly in peach pitscherry to blend between cheeks of squares. Place each peach square in the center of a numbered baking dish. Frost with sun/olive juices swirling gently in glass spirit blender. Place peach pastry on baking sheet.
Place cherries in separate baking dish. Cover and place on separate baking sheet. Place peach squares on slices of peach to serve. Spoon rind chocolate topping on each box. The lemons and rind taste replace peach for the very first half of the cake. Cover and refrigerate another hour before serving.
This is soooo tasty...When I give pecans as a gift this year, I will also give a copy of this recipe...
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