Peaches and Cream Dessert

Peaches and Cream Dessert

Out under lilac bushes on the farm was my play house. The dark waxy leaves of the lilac bushes were the roof, the branches separated the rooms and the summer breezes were my air conditioning. All of the furniture was made from old wooden peach crates. There were cupboards for my dishes, dressers for the doll clothes, and chairs to sit on. I remember it as being quite well furnished.

All of those crates came to the farm filled with fresh ripe peaches during canning season. I just loved helping can peaches. I loved the smell and the feel of their slippery warm flesh as I slid the peelings off the freshly blanched peaches. I loved cutting the juicy peaches in half and twisting them open to get the pit out. I loved filling those blue-green glass canning jars with the peach halves and I loved seeing all of those colorful quarts of freshly canned peaches stored on the basement shelves.

Mostly, though, I just love eating peaches–fresh, sauced or baked into a pie, cake or dessert. This dessert recipe combines peaches with fresh farm cream a winning combination.

Peaches and Cream Dessert

¾ cup shortening (½ cup and ¼ cup Crisco)
2 eggs yolks
1 ¼ cups flour
1 teaspoon sugar
¼ teaspoon salt
1 tablespoon brandy extract
Press this mixture into 9X13 pan, extend crust 1-inch up sides of pan.

Fruit mixture:
6 cups of sliced peeled peaches (about 9 fresh peaches)
2 ¼ cups white sugar
9 tablespoons flour

Mix together and place on top of crust. Dot with butter.

2 eggs
½ cups cream
2 tablespoons sugar
In a small mixing bowl beat eggs. Then add cream and sugar and mix together well.
Pour over peaches and bake one hour at 350 degrees.

Serve warm topped with sweetened whipped cream or vanilla ice cream.


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