Peach Filling

Preparation info

    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

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  • 5 large ripe peaches (2¼-2½ pounds)
  • 1 tablespoon fresh lemon juice


Peel the peaches by dipping them into boiling water for 15 seconds; rinse under cold water in a colander and slip off the skins. Halve, stone and slice the peaches into a bowl. Toss with the lemon juice, brown and white sugars, cornstarch and spices. Arrange the peaches over the pastry in step 3.