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Baked Peaches with Raspberries and Cream [rate this recipe]
Ingredients:

Large peaches, ripe but firm
Raspberry preserves
Heavy cream
Sugar
Fresh raspberries for garnish
Directions:

Preheat oven to 350 degrees. Peel and halve the peaches. Remove pits and fill cavities with raspberry preserves. Place in greased baking pan and bake for 30-40 minutes until peaches are done. Cool and refrigerate overnight. Whip cream (about 2 Tbsp. per serving, depending on the size of your serving dish) with sugar to taste, just until thick. Spread a pool of thick cream in each dish. Place a peach half in the center. With an eyedropper, drop 5 small dots of raspberry jam (thinned with a little water) in the cream around the edges of the dish. Using a sharp toothpick, draw the point through each dot, forming tiny hearts (wipe the toothpick with a paper towel after forming each heart). Top each peach with a dab of whipped cream and a fresh raspberry.

Canned peaches may be substituted if fresh are not available. Fill cavities with raspberry preserves and microwave just until preserves are hot. Spread preserves over top of peaches and refrigerate overnight. Proceed as above.


 
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Accommodations
Rate: $110-$270
Cottages: 2
Rooms: 5
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