Baked Peaches

I've been experimenting in my kitchen again...with delicious results!  I'm wondering if this dish might make its way on to the Thanksgiving dessert table? Yes, a whole table in my house will be dedicated to desserts this year...Pumpkin Pies, Apple Pie, Pinepple Upside Down Cupcakes (look for the recipes next week)!   And now I had to go ahead and be a mad scientist and create this!   I'm wondering if anyone would mind if I skip the Turkey and stuffing this year, and just serve desserts? 

Baked Peaches
Yield: 2 Servings

1 can sliced peaches, well drained
2 tbs. chopped pecans
2 tbs. brown sugar
1/2 tsp grated orange peel
pinch of ground allspice (freshly ground if you prefer, and I do!)

1. Preheat oven to 350*
2. Place peaches in a 1 qrt baking dish.
3. In a small bowl, combine pecans, brown sugar, orange peel and allspice.
4. Sprinkle over peaches.
5. Bake for 20 minutes

Peaches and Cream!

Peach Upsidedown Cake
Yield: 10 servings

Ingredients:
1/4 cup butter
2/3 cup brown sugar
2 c. peaches (sliced)
1/2 c. chopped nuts ( I prefer cashews or pecans)

4 eggs, separated
1 tsp vanilla
1 c. sugar
2 tbsp. butter, melted and cooled
3/4 c. flour
1 tsp. baking powder
1 tsp salt

Home-canned peaches

Melt the 1/4 cup butter in a round cake pan.  Stir in the brown sugar until combined; spread evenly in the bottom of the cake pan.  Arrange peaches atop brown sugar mixture; sprinkle with nuts.

In a large mixing bowl beat egg whites and vanilla until soft peaks form.  Gradually add sugar.  Beat until still peaks form.

In a small bowl, combine egg yolds and 2 tbsp. melted cooled butter; stir into egg white mixture.  Add flour, baking powder and salt, 1/4 cup at a time.  Stir by hand (with spoon).  Carefully spread batter atop peaches.

Peach Picking 2011

Bake at 325 40-45 minutes or until done. Cool pan on wire rack for 10 minutes. Carefully invert cake pan and cake onto serving platter. Cool cake 30 minutes. Serve warm with whipped cream!