This recipe is slightly modified from the Joy of Cooking. It is easily halved if you have fewer mouths to feed.
|4||medium ripe peaches, preferably freestone|
|½||cup orange juice, not from concentrate|
|¼||cup confectioner’s sugar|
|⅓||cup slivered almonds, toasted|
|¼||cup packed dark brown sugar|
|¼||tsp. grated orange zest|
|1||Tbsp. cold butter, cut into small pieces|
This content is from the Megan Scott collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite