PEACH CLASSIC RECIPES

Steps:

• Heat the oven to 350 F.
• Grease a 9-by-5-by-3-inch loaf pan and dust with flour.
• Peel and dice the peaches; you should have about 3 cups of diced peaches. Put the diced peaches in a saucepan with the peach nectar or liqueur. Bring to a simmer and continue to cook for about 6 to 8 minutes, or until the peaches are tender. Remove the pan from the heat and add the vanilla extract; set aside.
• In a mixing bowl with an electric mixer, beat the softened butter and sugar until light and creamy. Add the eggs, one at a time, beating well after each addition.
• Combine the flour, baking powder, salt, soda, and cinnamon in another bowl; stir to blend. Stir the dry ingredients into the creamed mixture, alternating with the peach mixture. Stir just until blended; do not overmix.
• Spread the batter in the prepared loaf pan.
• Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
• Remove to a rack and let it cool for 10 minutes before turning it out onto the rack to cool completely.

Steps:

• Preheat oven to 400 degrees F. For topping, in a medium bowl stir together flour, the 2 tablespoons sugar, baking powder, salt, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.
• For filling, in a large saucepan combine the peaches, sugar, water, and cornstarch. Cook over medium heat and stir until slightly thickened and bubbly. Keep filling hot over low heat.
• In a small bowl stir together egg and milk. Add egg mixture to flour mixture, stirring just until moist. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop flour mixture into six mounds on top of filling.
• Bake in the preheated oven for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream.