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Peach and Apricot Crisp



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Peach and Apricot Crisp

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:



Recipe via Meal-Master (tm) v8.05

Title: Peach and Apricot Preserve
Categories: Relishes, Preserves, Pickles, Fruits
Yield: 8 Cups

3 c Peaches, peeled & chopped
3 c Apricots, chopped
2 c Shiro plums, sliced
2 tb Lemon juice
6 c Sugar
1 ts Margarine

In a Dutch oven, combine 2 c each of the peaches & apricots with the
remaining ingredients excepting the margarine. Mash enough to break
the fruit. Stir in the remaining peaches & apricots. Add margarine
Bring to a slow boil, stirring. Boil, continuing to stir frequently,
for 20 minutes or until setting point is reached.

Ladle into sterile 250mL canning jars leaving 1/2" headspace. Wipe
rim & seal. Process for 5 minutes in a boiling water bath. Remove,
cool, label & store.

Ingredients:

16 oz Sliced peaches, drained (canned)
1/4 c quick-cooking rolled oats
3 T chopped almonds
2 T cold unsalted butter
2 T all-purpose flour 2 T firmly packed light brown sugar
1/8 t almond extract
2 T chopped dried apricots
1 T peach schnapps
Preheat oven to 450 deg. F. and butter a 2-cup shallow baking dish Drain
peaches in one layer on paper towels. In a small bowl blend oats, almonds,
butter, flour, brown sugar, extract, and a pinch salt until mixture
resembles coarse meal. In baking dish toss together peaches, Apricots and
schnapps and sprinkle oat mixture over fruit. Bake crisp in middle of oven
15 minutes, or until top is crisp and golden. Serves 2. May be doubled.
Posted to MM-Recipes Digest V5 #005 by Paul Kanagie <kakeman@yahoo.com> on
Jan 4, 1998

Serves:

2 Servings

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