MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Peach Dessert Pizza
 Categories: Desserts
      Yield: 8 servings

    1/2 c  Butter
    1/4 c  Icing sugar
      1 c  All purpose flour
           FILLING:
      2 tb Peach or apricot jam, melted
    1/4 lb Cream cheese
    1/2 c  Wipping cream
      1 ts Grated orange rind
      6    Peaches, peeled, pitted and
           -sliced
           GLAZE:
    2/3 c  Orange juice
    1/2 c  Peach or apricot jam
      2 tb Cornstarch
      2 tb Packed brown sugar
           GARNISH:
    1/2 c  Whipping cream
           granulated sugar

  In food processor or in bowl with pastry blender, combine butter,
  icing sugar and flour until mixture holds together when pressed with
  fingers. Pat into 12 inch pizza pan; prick all over with fork.  Bake
  in 350 F oven for 15-20 minutes or until lightly browned; let cool.

  FILLING: Brush crust with melted jam to seal.  In bowl, beat together
  cream cheese whipping cream and orange rind; spread over crust.
  Attractively arrange peach lices on top.

  GLAZE: In small saucepan, blend together orange juice, jam,
  cornstarch and brown sugar; cook, stirring constantly, until boiling,
  thickened and clear. let cool slightly; spoon over peaches.

  GARNISH:  Whip cream; add sugar to taste.  Using pastry bag or
  spoon,pipe around edge of pizza.  Makes 8-10 servings.

  Origin:  Canadian Living cooking collection:  Great Desserts Shared
  by; Sharon Stevens.
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Peach Mousse
 Categories: Desserts
      Yield: 1 servings

      2 c  Peaches; fresh - sliced
    2/3 c  Sugar
      3 dr Almond extract
      2 c  Cream; whipped

  Peel and slice peaches, cover with sugar, let stand one hour. Wash
  and run through a sieve. Fold in cream, whipped until stiff, add
  almond flavoring. Pour into tray and freeze without stirring.

  Source: Phyllis Grim, Chatham Grange, Medina County, OH Deerfield
  Grange, Morgan County, OH
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Peach Syllabub
 Categories: Desserts
      Yield: 2 servings

      2 lg Ripe peaches
      2 tb Brandy
      2 tb Honey
    1/3 c  Heavy cream
    1/4 c  Confectioners' sugar
      1    Egg white

  1.  Drop peaches into boiling water for the count of five. Remove to
  ice water and slip off skins.  Halve, remove pits, and slice into a
  bowl.
  2.  Combine brandy and honey and stir into peaches to coat all slices.
  Cover tightly and refrigerate.
  3.  Just before serving, whip cream until it holds soft peaks,
  gradually adding half the sugar.
  4.  Beat egg white until stiff while gradually adding remaining
  sugar, Fold cream and egg white mixture together and pour over fruit.
  Serve at once.

  Serves 2.

  From:  COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page
  Blanchard, Little, Brown and Company, Boston.  1985 ISBN
  0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 9/93
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