| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Candies, Low-cal |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/8 |
ts |
Salt |
| 8 |
tb |
Butter; cold |
| 2 |
tb |
Liqueur, almond |
| 16 |
oz |
Peaches, canned, no sugar |
| 2 |
|
Eggs |
| 1/2 |
c |
Pourable fruit, peach |
| 1 |
tb |
Butter; nelted |
| 1/4 |
c |
Almonds, sliced |
| 1/4 |
ts |
Cinnamon, ground |
INSTRUCTIONS
For pourable fruit, you may substitute 6 tb peach fruit spread combined
with 2 tb warm water. If almond liqueur is unavailable, you may substitute
2 tb apple juice concentrate AND 1/2 ts almond extract. Preheat oven to
350. Combine flour and salt in medium bowl. Cut in butter with pastry
blender or two knives until mixture resembles coarse crumbs. Add liqueur;
mix well. Press dough evenly onto bottom of 8" square baking pan. Bake 15
minutes, until set. Arrange peaches evenly over partially baked crust; if
using fruit halves, cut into slices first. Combine eggs and pourable fruit;
mix until well blended. Pour evenly over peaches; set aside. Melt butter;
add almonds and cinnamon and mix lightly. Sprinkle almond mixture evenly
over egg mixture. Bake 20-25 minutes, until almonds are golden brown and
custard is set. Cool completely on wire rack. Cut into bars. Serve at room
temperature or chilled. Refrigerate leftover bars.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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