Garnish at the bottom of the dish
1/4 Cup Brown sugar
1/3 Cup Half-salt butter
1 box Peaches in syrup in drained halves
(fresh peaches in season or pears could also be used)
1 Pot Nutra-Fruit maraschino cranberries (syrup and fruit)
2 cups Plain flour
2 vs. at table Baking powder
2 vs. at table Softened semi-salted butter
2/3 Cup Sugar
1 Cup Milk
1/4 Cup Peach syrup
1/3 Cup Diced peaches
REVERSE IN THE PEACHES
& MARASQUIN CRANBERRIES
Vegan alternative at the bottom of the recipe!
For the filling, replace the butter with vegetable butter.
For the dough, replace the milk with oat milk, the eggs with 2 tbsp. of chia seeds diluted in 2 tbsp. tablespoon of water.
Heat the oven to 350 F and put the rack in the center of the oven.
Use a 2 '' deep, 8 '' x square pyrex pan. 8 in.
Slice 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 the peaches and divide the c ananberries over the m arasquin .
Combine flour, baking powder and set aside. Beat the eggs and the sugar and add the peach syrup and the 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!