1 pound skinless, boneless chicken drumettes
3 tablespoons butter
1/4 cup caster sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1/3 cup dry dry milk powder mix
13 peaches - pitted, dried and chopped
1 teaspoon salt
1 tablespoon lemon juice
1/3 cup margarine
1 1/2 tablespoons white sugar
1 teaspoon lemon zest
Sauces:
1 egg white
1/4 teaspoon vanilla extract
4 tablespoons margarine
1/2 cup lukewarm water
1/4 cup peaches, sliced
1 cup frozen sliced peaches
Preheat oven to 350 degrees F (175 degrees C).
Place chicken drumettes in shallow baking dish.
In a large bowl, mix butter, sugar, baking soda, vanilla extract and egg pieces. Pat evenly onto the bottom of each drumette.
Bake for 30 minutes, or until drumettes are browned; drumettes should be completely cooked when serrated in the center.
Meanwhile, melt margarine in a small saucepan or large saucepan over low heat. Remove drumettes from oven and brush lightly with butter mixture.
Stir peach halves and sugar mixture into drumette mixture. Mix well. Brush drumettes with remaining butter mixture.
Pour lukewarm water into a small saucepan and pour drumettes over lukewarm water over drumettes in the pot.
Arrange drumettes in a single layer. Pour lukewarm lemon and peach liqueur into drumettes as directed on serving tray labels (shelf life is 4 to 6 weeks). Garnish each drumette with sliced peaches.