How to Make a Cheap and Great Dessert With a Can of Peaches
Yes, a big can of peaches is the main ingredient in this dessert, and it's really, really good, especially topped with whipped cream or ice cream. If you have any leftovers, they're also good for breakfast (it's fruit, so it's good for you, right?!). You'll also need some leftover cookies--my preference--or you can use graham crackers or even vanilla wafers. Maria cookies, if you can find them, also work well. The other ingredients are a little sugar, some spices, and almonds, if you like them. Don't pour the peach juice down the drain! You use it to create a sort of jam to spoon on top of the peaches after they bake. The dessert needs about half an hour in the oven, and you get a simple, great tasting dish similar to a tart but easier. The dessert is amazingly good for something so easy and inexpensive. Enjoy!
Easier Than a Peach Tart Dessert -- Serves 6
1 large can of peaches (27-30-ounces), including the syrup
1 - 1 1/2 cups of coarsely crumbled cookies or graham crackers (about 6 cookies)
1/4 cup of melted butter
1/4 cup of sugar
1/4 teaspoon each of cinnamon, cloves, and allspice (or just use all cinnamon)
1/4 cup of sliced almonds, optional
Preheat the oven to 350 degrees. Drain the liquid from the peaches into a saucepan, bring the liquid to a boil, then reduce the heat to a simmer. Let the liquid cook for 20-30 minutes until it's very thick, almost jelly-like in consistency. While the peach liquid is cooking, spritz a tart, quiche, or pie pan (I use a pan that's about an inch or inch and a half deep) with non-stick cooking spray and sprinkle in the crumbled cookies. Sprinkle the cookies with half the sugar and drizzle on half the butter. Arrange the peaches in a nice pattern on top of the cookies. I use a sort of spiral pattern, but you can be creative--or not. Just try to keep the peaches in an even, single layer. Sprinkle the peaches evenly with the spices and then the remaining sugar. Drizzle on the remaining melted butter. Bake the peaches for about 30 minutes or until golden brown and bubbly. Remove the peaches from the oven and dollop bits of the jellied cooked down peach liquid over the peaches. The heat of the peaches will melt the jelly a bit and you can use the back of a spoon to coat the tops of the peaches with the jelly. If you'd like you can sprinkle sliced almonds on the peach dessert, or just serve it plain or with whipped cream or ice cream.