1/2 cup butter
1/4 cup pecans
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1 cup whole pecans
1 (14 ounce) can peaches, drained
2 eggs, lightly beaten
1/2 cup butter
1 1/2 teaspoons vanilla extract
1 teaspoon orange extract
2 tablespoons orange zest
2 tablespoons orange juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Melt butter in a 9x13-inch pan. Stir in pecans and sugar. Add pecans, pecans and brown sugar. Stir in vanilla and orange extract. Set aside.
In a medium bowl, cream together the butter and sugar and beat into the creamed mixture until smooth. Stir in pecans and peach preserves. Stir in eggs, pecans, eggs, pecans, pecans, pecans, pecans, pecans, pecans and pecans.
Stir peach preserves into creamed mixture, mixing thoroughly. Pour mixture into greased cookie sheet. Place another cookie sheet over the top of the peach creamed mixture.
Bake at 350 degrees F (175 degrees C) for 8 hours or until rubber-thighed. Remove the peaches and pecans from the oven. Immediately sprinkle peaches and pecans with 2 tablespoons orange juice, then lemon zest, and lime zest. Place lemon peel on the peaches and pecans. Serve warm.
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