The Spice Cookbook, 1964
| 30 minutes — 1 8-inch square torte | ||||||||||||||||||||
Ingredients
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InstructionsDip peaches in boiling water for only a few seconds. Then dip in cold water. Remove skins and cut into halves. Dip in fresh lemon juice to prevent discoloration. Melt butter or margarine in an 8x8x2-inch baking pan. Add sugar and almonds. Mix well and spread uniformly over bottom. Arrange peaches, cut-side down, over mixture. Set aside. Prepare Torte [1]. |
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