Peach Fondue Canning Recipes

PEACH FONDUE WITH MERINGUE COOKIES

Peach Fondue with Meringue Cookies image

Provided by Sandra Lee

Categories dessert

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 5

Ingredients

3/4 cup heavy cream
1 bag (12-ounces) premiere white morsels
1 can peaches, drained and pureed (recommended: Dole)
1/4 cup white chocolate liqueur (recommended: Godiva)
1 package meringue cookies

Steps:

Heat cream in a medium heavy saucepan over medium heat until bubbles appear around the edges; remove from heat. Add white morsels and whisk until melted and smooth. Stir in peach puree and then white chocolate liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended time period, place over a candle or a canned burner. For eating immediately, serve in a decorative gravy boat. Serve fondue with meringue cookies and dipping variations.

PEACH COBBLER DUMP CAKE I

Peach Cobbler Dump Cake I image

Yellow cake mix and peaches canned in heavy syrup are the primary components in this simple dump cake recipe.

Provided by Jessica

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 4

Ingredients

2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
½ cup butter
½ teaspoon ground cinnamon, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 24.3 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 171 mg, Sugar 16.3 g

PEACH FONDUE--CANNING RECIPE

Peach Fondue--canning Recipe image

Try this recipe with crepes, as a sundae topping, or on pancakes for a special breakfast. Makes a fantastic addition to any gift basket. This is a soft set jam.

Provided by Diana Adcock

Categories Fruit

Time 45m

Yield 7 8 ounce jars

Number Of Ingredients 5

Ingredients

4 cups peaches, peeled, pitted and finely chopped
4 tablespoons lemon juice
5 1/2 cups sugar, white
1 (3 ounce) envelope liquid pectin
1/3 cup chocolate liqueur

Steps:

Prepare canner, lids and jars.
In a large stainless steel saucepan combine peaches, lemon juice and sugar.
Over high heat stirring constantly bring to a full rolling boil that cannot be stirred down.
Stir in pectin.
Boil hard, stirring constantly for 1 minute.
Stir in chocolate liqueur.
Remove from heat and skim off foam if needed.
Ladle hot jam into hot jars leaving 1/4 inch head space.
Wipe rim, center lid, adjust band and screw down to finger tip tight.
Place jars in boiling water bath canner.
Process 10 minutes.
Remove lid and let stand in canner for 5 additional minutes.
Remove jars, cool and store.

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