| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
|
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Cornstarch |
| 1/4 |
c |
Unsweetened apple juice |
| 10 |
c |
Sliced fresh of frozen peaches |
| 1 |
c |
Unsweetened apple juice |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Ground nutmeg* |
| 1/2 |
ts |
Almond extract* |
| 1/2 |
c |
All-purpose flour |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Nutmeg* |
| 2 |
tb |
Margarine |
| 1 |
tb |
Cold water; (up to 1-1/2) |
| 1 |
tb |
All- purpose flour |
|
|
Vegetable cooking spray |
|
|
Fresh mint sprig; (opt.) |
INSTRUCTIONS
Combine cornstarch and 1/4 cup apple juice; stir well, and set aside.
Combine peaches and next 3 ingredients in a Dutch oven. Bring to a boil;
cover, reduce heat, and simmer 8 to 10 minutes or until peaches are tender.
Stir in cornstarch mixture. cook, stirring constantly, until thickened and
bubbly. Remover from heat, and stir in almond extract. Let cool.
Combine 1/2 up flour, salt and 1/8 teaspoon nutmeg; cutting margarine with
a pastry blender until mixture resembles coarse meal. sprinkle cold water,
1 tablespoon at a time, over surface; stir with a fork just until dry
ingredients are moistened. Shape into a ball.
Sprinkle 1 tablespoon flour over work surface. Roll dough to and 8-inch
square on floured surface; cut into 1/2 inch strips. Spoon peach mixture
into an 8-inch square baking dish coated with cooking spray. arrange pastry
strips lattice-style over peach mixture. Seal pastry to edge of dish. Bake
at 425 degrees for 20 minutes or until pastry is golden and filling is
bubbly. Garnish with a fresh into sprig, if desired. Serve warm. Yield; 6
servings
Per serving:cal. 307 Fat 4.5g Carb. 67.3g protein 3.2g Cholesterol 0g
Sodium 96mg
Note* I use cinnamon and omit the almond extract and the salt
Posted to EAT-LF Digest by Beverly Manning <bmann@jcn1.com> on May 19,
1999, converted by MM_Buster v2.0l.
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