1. Preheat oven on broiler setting.
2. Place peaches hollow side up in a pie pan. In a medium bowl, mix together crushed vanilla wafers, brown sugar, butter and cinnamon until crumbly. Sprinkle over peaches.
3. Place under broiler, and cook until sugar is melted and bubbly, about 1 minute.
   

1. Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender.
2. Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.
   

1. Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
2. Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl.
3. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.
   

1. Place blackberries, lime juice and honey in blender. Cover and blend on medium speed about 45 seconds, stopping blender occasionally to scrape sides, until smooth. Strain sauce. Cover and refrigerate until serving.
2. Set oven control to broil. Place peach halves, cut sides up, on large piece of heavy-duty alumium foil. Sprinkle with brown sugar, cinnamon and liqueur. Fold foil over peaches and seal.
3. Broil foil packet with top about 4 inches from heat about 15 minutes or until peaches are heated through. Serve hot with blackberry sauce. Garnish with additional blackberries.

1. Heat oven to 400ºF. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.
2. Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter.
3. Bake 20 to 25 minutes or until puffed and golden brown.
   

1. Puree peaches - should be one quart or more
2. Stir in sugar. Add lemon juice.
3. Stir in cream. *The cream can be all heavy whipping cream for the richest of ice creams, or any combination of cream and milk that you wish (the more milk, the less rich the finished product)
   
4. Put peach mixture in freezer container. Add milk to filling, if necessary. Freeze according to manufacturers’ directions. Store in freezer several hours to mellow.
   
   

1. Heat oven to 450 degrees F.
2. Peel peaches, cut into eighths. Arrange in pie shell.
3. Combine rest of ingredients. Pour over peaches.
4. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 30 to 40 minutes or more until cream is set. Serve warm.

1. Peel and slice peaches.
2. Combine sugar and starch.
3. Combine peaches and sugar mixture. Pour into pastry shell.
4. Sprinkle with spices and dot with butter.
5. Add top crust – either lattice style or solid top with lots of steam slashes.
6. Bake 35 to 40 minutes at 350 degrees F or until golden brown.
   
   

1. Combine cake mix and butter with pastry blender. Press into greased cake pan (9" x 13").
2. Bake 10 minutes at 350 degrees F.
3. Spread peaches over baked crust.
4. Sprinkle with combined sugar and spice.
5. Combine sour cream and egg. Drizzle over peaches (will not cover completely).
6. Bake at 350 degrees F for 45 minutes. Serve warm. Refrigerate if, by any chance, not eaten all at once.
   
   

1. Spread melted butter in 9" round pan.
   
2. Combine dry ingredients.
3. Add milk to dry ingredients and stir.
   
4. Pour batter over butter.
   
5. Add sliced peaches.
   
6. Bake at 375 degrees F for 45 minutes. Dough will rise, and cover peaches while baking. Serve warm with whipped cream or cold milk.
   
   

• Heat oven to 375ºF.
• Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

1. Peel and slice ripe peaches.
   
2. Mix one pound of peaches with one pound sugar.
   
3. Stir well with metal spoon.
   
4. Place over heat and boil for 20 to 30 minutes until jam thickens. It is necessary to stir most of the time to prevent sticking. When jam thickens (2 drops from spoon together and/or small amount on a cold plate will set up like an egg white), remove from heat. Skim off foam if necessary),
5. Pour into sterilized jelly jars. Add l/4 to 1/8 inch melted paraffin. Store. Enjoy all year long!
   
   

1. 1. Select your jars and check to be sure they are perfect — no nicks. Use new lids. Wash jars in hot water just before using.
   
2. Slice and peel peaches. Cut in half and remove pit (save a few pits to flavor syrup.) Treat peaches with “Fruit Fresh” according to package directions, in order to maintain their true color.
   
3. Pack peaches in jars, as tightly as possible, leaving 1/2 inch head room.
   
4. Fill jars with syrup. Slip knife around inside to remove any air bubbles. Takes about 1 1/2 cups syrup per jar. Add lids.
   
5. Put in water bath, covering jars at least 1 inch. Boil for 25 to 30 minutes.
   
6. Remove jars from canner. Let cool about 12 hours. Test seal. Enjoy in the winter time!
   

Syrups:

Light: 1 cup sugar to 1 quart water
Medium: 2 cups sugar to 1 quart water
Heavy: 3 cups sugar to 1 quart water

Combine the ingredients for a specific filling in a bowl.

Peaches/Nectarines
2 1/2 to 3 pounds
Peel, pit, and cut into 1/3-inch wedges
1/4 Sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon grated lemon zest

1. Pulse flour, sugars, spiece, and salt in workbowl of food processor.
   Add butter and pulse 10 times, about 4 seconds each pulse. the mixture
   will first look like dry sand, with large lumps of butter, then like
   coarse cornmeal. Add nuts, then pulsse again, four to five times, about
   1 secong each pulse. Topping should look like slightly clumpy wet sand.
   Be sure not to overmix or mixture will become too wet and homogeneous.
   Refrigerate topping while preparing fruit, at least 15 minutes.
2. Adjust oven rack to lower-middle position and heat oven to 375
   degrees. Scrape fruit mixture with rubber spatula into 8-inch square
   (2-quart) baking pan or 9-inch round deep dish pie plate. Distribute
   chilled topping evenly over fruit.
3. Bake for 40 minutes. Increase oven temperatur to 400 degrees and
   continue baking until fruit is bubbling and topping turns deep golden
   brown, about 5 minutes more. Serve warm. (Crisp can be set aside at
   room temperature for a few hours and then reheated in a warm oven just
   before serving.)

page 503 - The Best Recipe - by the editors of Cook's Illustrated Magazine

Apples
2 1/2 to 3 pounds (half Granny Smiths and half Macintosh)
Peel, quarter, core, and cut into 1-inch chunks
1/2 cup Sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon grated lemon zest

Pears
2 1/2 to 3 pounds
Peel, halve, core, and cut into 1-inch chunks
1/4 cup Sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon grated lemon zest

Plums
2 1/2 to 3 pounds
Peel, pit, and cut into 1/3-inch wedges
1/4 cup Sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon grated lemon zest