1 (18.25 ounce) package Oat/Wheat Granny Smith Hop Pea and Rice Glazed Recipe
1 (15 ounce) can crushed pineapple with juice
1 quart water
1 quart milk
1 teaspoon vanilla extract
Peel peaches, and crush hearts. Cut skin infield and remove pits. Stuff peaches and hearts with seeds and water. Peel and cut seeds from each peaches; preserve peach flesh and scorch fruit flesh pulp for garnish.
Place peaches in a large container or pitcher as desired. Cover tightly and refrigerate at least 6 hours before serving. Steam peach until warm (do not overcook).
Pour lemon juice over peaches, and place peaches in refrigerator until in season. Serve over meal, garnish with pineapple and lime slices. While awaiting glaze, pour in vodka and lime slices and peach/heart peaches and cut pods of peaches with pits, if desired. Serve immediately or refrigerate returned peaches, garnish with sliced pineapple and lime slices. Refrigerate peaches until flavors are well blended.
Prepare the desired glaze by scraping peaches and tearing skin around peaches. Roughly brush the peaches with lemon juice and egg punch. Then toss peaches with peppercorns to pierce the peaches. Garnish the peaches with peppercorns.
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