REVERSE IN PEACHES
MARASQUINO & CRANBERRIES
Garnish at the bottom of the dish
1/4 cup Brown sugar
1/3 cup Semi-salted butter
1 can Peach in syrup, half drained
(fresh peaches in season or pears could also be used)
1 Jar Nutra-Fruit Maraschino Cranberries (syrup and fruit)
2 cups Flour
2 tbsp. Baking powder
2 tbsp. Half-salted butter, softened
2/3 cup Sugar
1 cup Milk
1/4 cup Peach syrup
1/3 cup Diced peaches
Heat the oven to 350 F and put the rack in the center of the oven.
Use a 2 '' deep, 8 '' x 8 '' square pyrex pan.
Line the peaches into quarters and place them at the bottom of the dish to cover the bottom.
Mix the casonnade and butter until smooth, then add the entire jar of maraschino cranberries. Pour over peaches and distribute the goods to marasquino cranberries.
Combine flour, baking powder and set aside. Beat the eggs and sugar and add the peach syrup and milk. Dice the peaches and add them to the flour mixture.
COOK: 40-45 minutes or until knife comes out clean, then let cool.
Serve warm with ice cream!