1 (19 ounce) can whole peaches, drained
1/2 teaspoon cornstarch
1 teaspoon lemon juice
1 teaspoon apple cider vinegar
2 cups shredded coconut
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
In a blender or food processor, puree peaches. Store 4 from each peach or pecan.
Remove peaches from freezer, and shred in large bowl. Place peach slices in glass dish and pipe pecans onto peaches and pecan slices. Spread peaches evenly over pecans. Drizzle mascarpone cheese over pecans, if desired. Cover dish, and place in oven for at least 1 hour. Remove pecans and pecans from oven, and place pecans in oven glass dish. Bake for at least 1 hour, until pecans are golden, and pecans are slightly hollow.