PEACHES AND CHERRIES RECIPE RECIPES

Steps:

• In a 10-inch skillet bring wine and cinnamon just to boiling. Add peaches and cherries; reduce heat. Simmer, covered, about 10 minutes or just until peaches are tender. Using a slotted spoon, transfer peaches and cherries to a shallow serving dish.
• Cook the remaining wine mixture, uncovered, over medium heat about 10 minutes or until reduced to 1/2 cup. Remove and discard cinnamon. Spoon the liquid over peaches and cherries.
• In a small microwave-safe bowl microwave white baking bar and shortening on 100 percent power (high) for 1 to 1-1/2 minutes or until melted, stirring once. Cool slightly. Transfer to a self-sealing plastic bag; seal bag.
• Snip a 1/4-inch corner off the bag. Squeezing gently, drizzle melted baking bar over the peaches and cherries. Makes 6 servings.

Steps:

• Heat oven to 375°F. Lightly grease and flour 11-inch tart pan with removable bottom; set aside.
• Combine 1/3 cup flour and 3 tablespoons sugar in bowl; cut in 2 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Set aside.
• Combine 1 1/2 cups flour, 3/4 cup sugar, baking powder and salt in another bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Add milk, egg and almond extract; stir just until moistened.
• Spread batter into prepared pan. Arrange cherries and peaches over dough; sprinkle with topping. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool slightly.
• Serve warm with whipped cream, if desired.