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Categories:Viewed: 26 - Published at: 6 years ago
Ingredients
- 1/2 c. sugar
- 1 Tbsp. cornstarch
- 2 Tbsp. water
- 4 c. fresh peeled, sliced peaches
- 1 tsp. finely shredded lemon peel
- 1 tsp. lemon juice
- 2 c. raspberries
Method
- In a medium saucepan, combine the sugar, cornstarch and water. Stir.
- Add peaches, lemon peel and lemon juice.
- Cook and stir until thickened and bubbly.
- Gently fold in raspberries.
- Return to boiling, but avoid breaking up fruit.
- Pour into shallow 2-quart casserole.
- Drop on the topping.