Peachfonduecanningrecipe

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.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Steps:

• Wash the pineapple and remove the "crown." Carefully cut off the rind and set aside. Cut the fruit into slices and refrigerate for another use. (You will need only one slice, about 1/2 inch thick, for this recipe.).
• Place the rinds, apple slices, water, brown sugar, and cinnamon in a kettle big enough to hold it all. Bring to a boil and cook for about 15 minutes. Turn off heat and allow to cool to room temperature.
• Add the slice of pineapple and allow to sit, covered, for about 36 hours or until the desired degree of fermentation has been reached. (Time will vary depending on the temperature of the room and ripeness of the pineapple slice.).
• Remove large pieces of rind and apple; strain if desired. Store covered in the refrigerator. Serve over ice.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
• Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

Steps:

• Bring the canner full of water to a boil. Cut an X on the bottom of each peach and blanch them in the canning water for 30 to 45 seconds, then drop them into ice water to chill. Slip the skins off when they are cool enough to handle.
• Make a syrup by heating the sugar and water together in a sauce pan, stirring to dissolve the sugar, and bring to a gentle simmer.
• Cut each peeled peach into quarters, remove the pits, and pack them into the warm pint jars, overlapping them to fit. I get seven peach quarters in each jar, plus one leftover quarter I can eat.
• Add 1/4 Cup brandy to each jar of peaches. Add hot syrup to each jar, leaving 1/2 inch head space. Move a knife around in each jar to release any bubbles, then top off with more syrup if necessary. You will probably have extra syrup, but save it for sweetening other products or fruit mixtures.
• Process filled jars in a boiling water bath for 25 minutes (sea level). Let the jars rest for at least a week to develop best flavor.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown.