Recipe courtesy Kurt Smith. Ingredients: 3 to 4 cups (6-8 large) peaches
1 pint raspberries
1 Tbs. lemon juice
1 Tbs. cornstarch
3/4 cup sugar
Fresh grated ginger to taste Preparation: Peel and dice peaches; wash and drain raspberries. In a bowl, combine peaches, raspberries, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 3/4 cup sugar and fresh grated ginger to taste. Mix thoroughly. Refrigerate for at least 2 hours. Serve as ice-cream topping or pie filling, or alone in a bowl with vanilla wafers. We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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