For a printable version of this recipe, click here.
Ingredients
1 (1 lb. 13 oz.) can peach halves
2 Tbsp. dry sherry
4 Tbsp. raspberry jam
Flaked toasted almonds
Method
Drain juice from peaches; place in an ovenproof dish.
Warm raspberry jam with sherry over a gentle heat. Pour over peaches.
Cover and bake at 325 F / Gas Mark 2 for 30 minutes.
Sprinkle with almonds and serve.
Variations
Pears Abricotine: Make as before using canned pears and apricot jam.
With apricots: Apricots, canned, may be used instead of peaches. Use sweet sherry.
Courtesy of Rena Platt, House of Lancaster Cookery Book, 1986