1 cup flour
1/8 teaspoon salt
8 tablespoons butter, cold
2 tablespoons almond liqueur, *see directions
16 ounces canned peaches, no sugar add
2 eggs
1/2 cup peach pourable fruit, *see directions
1 tablespoon butter, melted
1/4 cup sliced almonds
1/4 teaspoon ground cinnamon
Servings: 12
1. * For pourable fruit, you may substitute 6 tablespoons peach fruit spread combined with 2 tablespoons warm water. If almond liqueur is unavailable, you may substitute 2 tablespoons apple juice concentrate AND 1/2 teaspoon almond extract.
2. 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.
3. Bake 15 minutes, until set. Arrange peaches evenly over partially baked crust; if using fruit halves, cut into slices first.
4. Combine eggs and pourable fruit; mix until well blended. Pour evenly over peaches; set aside.
5. 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.
1/8 teaspoon salt
8 tablespoons butter, cold
2 tablespoons almond liqueur, *see directions
16 ounces canned peaches, no sugar add
2 eggs
1/2 cup peach pourable fruit, *see directions
1 tablespoon butter, melted
1/4 cup sliced almonds
1/4 teaspoon ground cinnamon
Servings: 12
1. * For pourable fruit, you may substitute 6 tablespoons peach fruit spread combined with 2 tablespoons warm water. If almond liqueur is unavailable, you may substitute 2 tablespoons apple juice concentrate AND 1/2 teaspoon almond extract.
2. 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.
3. Bake 15 minutes, until set. Arrange peaches evenly over partially baked crust; if using fruit halves, cut into slices first.
4. Combine eggs and pourable fruit; mix until well blended. Pour evenly over peaches; set aside.
5. 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.
