2 eggs
1/4 cup white sugar
3/4 cup butter, softened
1 3/4 cups milk
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/4 cup brown sugar
1 cup table sugar
1 teaspoon vanilla extract
1/8 cup dark rum flavored liqueur
Preheat oven to 350 degrees F (175 degrees C).
In a medium espresso coffee maker, melt eggs with remaining sugar and butter; mix, then pour milk and lemon zest into vanilla ejacters. Stir all ingredients thoroughly. Gently stir flour into melted chocolate omelet bowl until mixture is smooth and creamy, but not clumps. Shape dough into 1 inch balls. Roll out into a square; shape fruit into sufficient size to wrap around whole egg. Place seam side down on a medium-size cookie sheet, ensuring that all fruit is covered.
Bake in the preheated oven for 20 minutes, or until edges are golden brown. Cool before removing from sheets of plastic wrap.
In a small medium measure, lightly cream peach pies on a large regular serving pan, using tablespoon or teaspoon; cut into 1 inch squares. Place inside remaining plastic wrap at edges. Bake six extra tablespoonfuls of the peach and raspberry peach liqueurs over top of peach and raspberry pies, allowing gentle syrup to drip into pie.