Friday, September 9, 2011

Almond-Topped Spiced Peaches


  • 2 (29 ounce) cans peach halves, drained
  • 1/2 cup packed brown sugar
  • 1/4 cup butter or margarine
  • 1/2 teaspoon curry powder
  • 1/4 cup sliced almonds
  • 1 cup sour cream
  • 1 teaspoon ground cinnamon


  1. Place peach halves in an ungreased shallow 2-qt. baking dish; set aside. In a saucepan, combine the brown sugar, butter and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over peaches. Sprinkle with almonds. Bake, uncovered, at 375 degrees F for 20 minutes or until heated through. Combine sour cream and cinnamon; serve with peaches.

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