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Preheat oven to 325:F. In a mixer bowl beat cream cheese and the 2/3 cup sugar with an electric mixer
on medium speed until smooth. Add eggs; beat till blended. On low speed, beat in milk, Amaretto, lemon
peel and vanilla extract. Place bread cubes in a greased 12 x 7 1/2 x 2-inch baking dish; pour egg mixture
atop. Place peach halves, cut side up, atop egg mixture. (Do not allow egg mixture to flow into center
of peach halves.) Spoon 1 teaspoon jam into each peach center. Combine remaining sugar and cinnamon; sprinkle
over peaches. Top with almonds. Bake for 40 to 45 minutes or until set. Cool slightly. Serve warm with
Raspberry Sauce or with whipped cream or vanilla ice cream. Makes 8 servings.
Raspberry Sauce
1 (10 oz.) pkg. frozen red raspberries, thawed
2 T. granulated sugar
2 tsp. cornstarch
1 T. seedless raspberry jam
1 tsp. lemon juice
Sieve raspberries to remove seeds; discard.
In a small saucepan, combine sugar and cornstarch; add raspberries. Cook and stir until thickened and
bubbly. Cook 1 minute more. Remove from heat. Stir in raspberry jam and lemon juice. Makes 1 cup
053 - 01-04-2003
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