When time's at a premium, Sue Thomas of Casa Grande, Arizona just jazzes up canned peaches with cinnamon and lemon juice. Still warm from the oven or chilled, the tangy results taste terrific as a side dish or a light and fruity dessert.
- 1 can (15-1/4 ounces) peach halves
- 1 cinnamon sticks (4 inches)
- 1 to 2 tablespoons lemon juice
- Drain peaches, reserving 1/4 cup syrup (discard remaining syrup or save for another use). Place peaches with cut side down in an ungreased shallow 1-qt. baking dish. Cut a slit in each. Break cinnamon stick into pieces; place in slits. Combine the lemon juice and reserved peach juice; pour over peaches. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.
Originally published as Cinnamon Peaches in Quick Cooking March/April 1998, p22
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