60 maraschino cherries
1/2 cup margarine
1/2 cup white sugar
1 wedge lemon, juiced
1 teaspoon orange zest
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 egg, beaten
1 teaspoon vanilla extract
Remove peach halves in separate plastic bags.
Bake 8 to 10 peach halves (peach halves, excluding skins and fruit pulp) steeped in margarine and custard until slightly darkened brown, about 15 minutes.
Remove peach halves from marina, place on ungreased baking sheet.
In a blender or food processor, combine lemon juice, lemon zest and egg; process until smooth. Pour into peach halves, placing on waxed paper to keep them warm. Cover peach halves and refrigerate 2 hours, until ripe. Sprinkle with unsweetened lemonade if desired. Refrigerate frozen peach halves up to 8 hours or overnight. Cut into wedges or squares, remove seeds and cut rings in half. Serve.