Labels: Cakes, Desserts, Fall, fruit, sauce

1 pie crust, prebaked
6 cups sliced, peeled peaches
about 1 T. fruit fresh (sprinkle over and coat as you slice peaches to keep them pretty)
1 1/2 cup water
1 cup sugar
3 Tablespoons cornstarch

For glaze, in a blender process 1 cup of the peaches until smooth. Add 1 cup water, 1 cup sugar, and 3 T. cornstarch, continue blending. Pour into saucepan. Add 1/2 cup water. Stir over medium heat until mixture boils and thickens. Continue stirring for 2 minutes. Cool for 10 minutes without stirring.

In prebaked pie crust, spoon about 1/4 cup of glaze, spreading over bottom and sides of crust. Add half of the peach slices, carefully cover with 1/2 the glaze. Add more peaches, cover every peach with the rest of the glaze. Chill for 1-2 hours. (After 2 hours the filling may begin to water out.) Garnish with whipped cream or serve with ice cream.

Labels: Desserts, fruit, pie

Use 1 (9 inch) baked pie shell, cooled.

Wash and hull 4 cups fresh strawberries, place in cooled pie shell.

Combine:
1 1/2 cup water
3/4 cup sugar
2 tbsp. cornstarch

(3 oz. pkg. strawberry jello - add later)

Cook over medium heat; stirring constantly until mixture comes to a boil, continue to cook over low heat for 2 minutes. Mixture should be clear and thick. Remove from heat. Add 1 package (3 ounces) strawberry jello. Stir until dissolved. Pour cooked mixture evenly over strawberries while still hot. Chill until set. Garnish with whipped cream.

from Paula Ellsworth/ Melanie Chesley

Labels: Desserts, fruit, pie

4 qt. sliced peeled peaches (9 lbs)
3 1/2 cups sugar
1/2 cup plus 2 tbsp quick cooking tapioca
1/4 c. lemon juice
1 tsp. salt

Combine peaches, sugar, tapioca, lemon juice and salt. Heat through and ladle into hot jars. Water bath for 20-30 minutes. Can be used for pie filling, cobbler, or over ice cream for topping.

from Ann Gardner

Labels: canning, Desserts, fruit, pie

2 cups wter
1 cup sugar
1 (6 oz.) frozen orange juice
5 tsp. cornstarch
1 tbsp orange jello mix

Cook until thickened. Cool and then fold into fresh sliced peaches. Pour into a baked pie shell. Cool. Top with whipped cream. Can arrange fresh peach slices fancy and then pour sauce over.

from Gayle Pace

Labels: Desserts, fruit, pie

8 oz. Crushed pineapple (not drained)
3 1/2 oz. pkg. instant coconut cream pie filling mix
3/4 cup milk
1/2 cup sour cream

Mix for 30 seconds in Kitchen Aid or hand mixer. Serve with any fruit. Delicious!

Labels: dips, fruit

3/4 cup brown sugar
1/4 cup sugar
2 tsp. vanilla
1 - 8 oz. package cream cheese

Beat well and serve with apple slices or other fruits

Labels: dips, fruit

Fondant coco poires

- 4 eggs
- 150g sugar
- 2 vanilla sugar bag
- 1 big spoon of rhum
- 20 cl fluid fresh cream
- 125g flour
- 1/2 yeast bag
- can pears
- 75g of butter
- 75g of powdered coconut
- dark chocolate (about 1/2 block, about 100g)

Whip 2 eggs with 100g of sugar. Put vanilla sugar, rhum, cream, flour, and yeast. Mix with little peace of pear. Pour down the mix in your cake pan.

Preheat your oven to 150°C.

Dissolved dark chocolat with a little bit of water in the microway. It must be not too fluid. Then put it all over the 1st mix.

Whip 2 eggs with 50g of sugar, melted butter, and coconut.
Cover with that mix the 1st mix(with pear)

Bake about 45 min (the cake must be glazed above)

Labels: Cakes, Desserts, french, fruit