Soak Peaches and Peaches in Rose Juice Recipe

Directions

In a saucepan, combine the white wine, lemon juice, orange juice, lemon zest and orange extract. Boil for 10 minutes and pour into a music bowl. Chill and pour into a mold or 8 quart pot. Cover and refrigerate 8 hours.

Melt butter in a large bowl. Add peaches and oranges and toss lightly. Stir peach and orange zest with lemon juice. Stir peach and orange zest with orange extract. Pour lemon paste over peach mixture and toss gently over medium heat. Pour peach mixture over peach pie. Return peach mixture to saucepan with peach and lemon zest and pineapple preserves. Bring to a boil and simmer. Remove from heat.

Stir peach mixture and orange zest into peach mixture; mix well. Stir in lemon zest. Stir in orange extract. Pour marinade mixture over peach mixture.

Bring a large pot of lightly salted water to a boil. Add lemon juice and orange juice, stirring vigorously. Saute approximately 5 minutes for 10 minutes, until fruit and orange zest are completely absorbed. Place fruit mixture into pie shell.

Slice fruit cutting into thin strips and place into pie crust. Reduce heat to low.

While the fruit is preheated, heat oven to 350 degrees F (175 degrees C). Carefully transfer fruit from molds onto a small baking sheet. Put 3 peach slices horizontally onto peach mixture; spread peach mixture over fruit.

Bake at 350 degrees F (175 degrees C) 1 hour, or until fruit is tender and liquid is bubbly. Cool completely in pan; serve at room temperature. Garnish with lemon zest and orange slice. Cover peach mixture with lemon wedge (optional). Strain peach filling through pearl tip rims into another small serving bowl; steamed or pan-fried portions may be cut into thin slices. Stick a large wooden spoon into the fruit to hold onto the pulp while removing.