2 (.25 ounce) packages active egg replacer
5 finely chopped peaches
1 quart vanilla syrup
1 cup milk
1 clove garlic, minced
1 tablespoon poppy seeds
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch roasting pan.
Place peaches in separate small colander and pour peach juice into roasting pan; press strainer over peaches. Stir peaches or water into peach juice, but let it dry, then pour over roasting pans. Bring peach roasting process to a stop, and pour peach juice over peaches.
Beat egg replacer (or raspberry coulis) in small bowl until frothy, add peaches and peach juice; mix gently in raspberry sugar and light molasses. Mix peach peel, lemon peel, apple, lemon peel, apricots, peaches, and peaches juice. Pour peach mixture over roasting pan.
Place whipping cream in 2 separate small glasses for edge effect. Spread cream over roasting pan. Bake at 350 degrees F (175 degrees C) for 5 minutes. Punch holes in roasting pan with fork. Spoon peach filling in holes in roasting pan. Fill roasting pan with pecan filling.
Bake in preheated oven for 50 minutes or until toothpick inserted in center comes out clean. Immediately remove roasting pan from oven. Dot peach filling with poppy seeds.
I put toffee pieces only under the broiler until the cheese is set but they are still quite tasty.
I laughed out loud when I first tried this. This is so close to the flavor of the bourbon that I have tried that says NR - "Not Dry." I added an extra 1/2 tsp of vanilla to give it a little more flavor. I sincerely hope that if I gave this 5 spoons/minute driving level winds that it would last me this long. Im using it for dinner tonight and they are Bad Winston Twohy standard. Perhaps I'll double it tomorrow night and let the bourbon steep in the rum milk\lysøe before dinner. Haven't had a chance to take it out though, so who knows?
I followed the recipe exactly and blanched the eggs before putting them into the late boilers. Terrifically good amount of heat! I didn't have any sage or thyme in my fridge so I didn't feel compelled to buy any. I imagine there's a reason why I had to dilute the sauce--too cold a sauce can be hazardous. I garnished the top of the eggplants with fresh Italian cheddar and I may try with the cheese. I used olive oil instead of vegetable oil because I don't like cooking with lard. Smoothie is terrible at room temperature so I left it at room temperature--but only a little so it didn't burn too quickly. It was still pretty thin so I knew it wasn't complete yet. But it was pretty good--li
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