3 cups fresh, sliced peaches
1 T. lemon juice
1/4 c. sugar
3 T. corn starch
2 T. butter
1/4 tsp. almond extract
1 baked 9" pastry shell
Whipped cream as topping.
Slice peaches, sprinkle with lemon juice. Allow to stand for 1 hour. Drain, reserving juice. To this juice add orange or lemon juice to make 1 cup. Add more sugar, if desired. Place juice in saucepan with corn starch, stirring to blend. Cook over low heat until thick, stirring constantly. Remove from heat, add butter and almond extract, mix sliced peaches into sauce. Cool and pour into pastry shell. To serve, top with whipped cream. Yum!
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