Sweetened white purée made in France with 89.85% peach, 10% sugar and less than 2% antioxidant ascorbic acid. Store in a cool dry place. Once opened, keep refrigerated and use within 7 days.
The beautiful thing about this peach sorbet recipe is that it's made and ready for the freezer in just a few minutes. The longest task on your list (besides the freezing time) is making the simple ...
According to the University of Georgia College of Agricultural and Environmental Sciences, pumpkins can range in weight from under a pound to over 1,000 pounds. Pumpkins of all sizes are used for ...
In a bowl, mix together the yoghurt, honey and vanilla paste. Spoon a tablespoon of the peach purée into each ice lolly mould, followed by a tablespoon of the yoghurt mixture. Continue adding ...
Great recipe!" View Recipe No shortcuts with this old-fashioned peach cobbler. Fresh peach slices, flavored with lemon and orange juices, nutmeg, and cinnamon, are enclosed in a flaky homemade pastry.