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Simple California Cling Peach Sorbet


1, 15 oz can California cling peach slices

1 teaspoon vanilla


1. Place unopened can of California cling peaches in freezer until solid, about 24 hours. It is normal for can to bulge slightly when frozen and frozen can may remain in freezer for up to one year.

2. Once frozen solid, submerge unopened can in hot tap water for 1 minute. Open can and pour any thawed syrup into food processor bowl. Remove frozen peaches from can and carefully cut into chunks.

3. Place frozen fruit chunks and vanilla into food processor and process until smooth, scraping blade as needed.

4. Serve immediately or spoon into freezer container and freeze until ready to serve.

Helpful Hints:

If doubling recipe, process in two separate batches.

For firmer sorbet, freeze 1 to 2 hours prior to serving.

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Peaches and Cream Muffins


Muffin Topping Ingredients:
3 tablespoons sugar
1-1/4 teaspoons cinnamon
1/2 cup sliced almonds, finely chopped

Muffin Batter Ingredients:
1, 15 ounce can California cling peach slices, drained
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 whole eggs
1/2 cup vegetable oil
1/4 cup water

Cream Cheese Filling Ingredients:
1, 8 ounce package cream cheese
1 whole egg
1/2 cup sugar
1/8 teaspoon almond extract
1/8 teaspoon salt
1 teaspoon lemon juice


Preheat oven to 375°F.

1. Prepare the muffin topping by combining sugar, cinnamon and almonds in a small bowl. Mix well and set aside.

2. Puree one half cup of the California cling peach slices and set aside. Dice the remaining California cling peach slices (about one half cup) and set aside.

3. To prepare the muffin batter, combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate large bowl, mix the eggs, vegetable oil and water. Add the flour mixture to the egg mixture and blend well. Stir in the pureed peaches. Then, fold in the diced peaches. Set aside.

4. To prepare the filling, beat the cream cheese until soft. Add the egg, sugar, almond extract, salt and lemon juice. Beat until completely smooth and set aside.

5. In paper-lined muffin pans, scoop a heaping tablespoon of muffin batter into the bottom of each muffin mold. Then, scoop two teaspoons of the cream cheese mixture into the center of each muffin. Cover cream cheese mixture with a second scoop of batter.

6. Sprinkle each muffin with topping mixture and bake in the 375°F oven for 15-20 minutes. Remove from oven, allow to cool, and serve as desired.

Makes: 12 muffins


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Peach Crumble Cake



1/2 cup brown sugar (125 mL)

1/2 cup all-purpose flour (125 mL)

1 tsp cinnamon (5 mL)

1/4 cup butter, cut into small chunks (50 mL)


1 can California cling sliced peaches (14 oz/398 mL)

1 1/2 cups all-purpose flour (375 mL)

1 tsp each baking powder and cinnamon (5 mL)

1/2 tsp each ground nutmeg and salt (2 mL)

1/4 tsp baking soda (1 mL)

3/4 cup unsalted butter, at room temperature (175 mL)

finely grated peel of 1 lemon

2/3 cup granulated sugar (150 mL)

2 eggs

1 tsp vanilla (5 mL)

1/2 cup sour cream or plain yogurt (125 mL)



1. Preheat oven to 350oF (180oC) and butter an 8-inch (20-cm) square baking pan. In a small bowl, stir brown sugar with flour and cinnamon until blended. Using your fingertips, blend in cold butter until coarse crumbs form; set aside.


2. Chop peaches into 1/2-inch (1-cm) pieces. Set in a strainer to drain very well.

3. In a medium bowl, whisk flour with baking powder, cinnamon, nutmeg, salt and baking soda until combined; set aside.

4. In the bowl of an electric mixer, beat butter with lemon peel on high until light. Beat in sugar until well combined. Reduce speed to medium and beat in eggs one at a time until blended. Then add vanilla. Reduce speed to low and beat in flour mixture alternately with sour cream, then remaining flour just until combined.

5. Scrape batter into prepared pan and smooth surface. Scatter with peaches. Sprinkle with topping. Bake in preheated oven until cake starts to pull away from sides of pan and a toothpick inserted in center of cake comes out clean, 45 to 50 minutes.

Serves 8 to 10

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Peach & Dried Cherry Bread Pudding


1-28 oz can California Cling Peach slices in light syrup (796 mL)

2 cups milk (500 mL)

6 eggs

3/4 cup granulated sugar (175 mL)

1/4 cup melted butter (50 mL)

2 tsp vanilla (10 mL)

1/2 tsp ground nutmeg (2 mL)

1/4 tsp salt (1 mL)

2 tbsp dried cherries or cranberries (25 mL)

8 cups cubed stale raisin bread (2 L)


1. Drain peaches, reserving syrup. Add enough milk to syrup to make 3 cups (750 mL) liquid. Set aside.

2. Chop peaches. Set aside.

3. In a large bowl, whisk eggs, sugar, peach-milk mixture, melted butter, vanilla, nutmeg and salt together until smooth. Stir in dried cherries and bread cubes. Let stand for 10 minutes.

4. Fold chopped peaches into bread mixture and pour into buttered 13 x 9-inch (3.5 L) baking pan.

5. Bake in preheated 350°F (180°C) oven for 60 minutes or until puffed and golden and set in centre.

Serve warm.

Makes 8 to 10 servings

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Individual Peach Pavlovas

Sounds pretty fancy but this dessert is super simple. and the peach can is ideal for tracing your circles for the meringues!


1 can California Cling peach slices in 100% fruit or light syrup, drained well 398 mL

½ cup granulated sugar 125mL

2 tsp cornstarch 10mL

2 egg whites, at room temperature

1/8 tsp cream of tartar 0.5mL

¾ tsp white vinegar 4mL

½ tsp vanilla 2 mL


¼ cup whipped cream 50mL

½ cup vanilla or honey flavored Greek Yogurt 125mL

Icing sugar and cinnamon (optional)


1. Preheat oven to 300F (160C). Line a baking sheet with parchment, Using a pencil, and the peach can, trace 4 circles on parchment paper. Then flip parchment paper over. You should still see the circle.
2. In a small bowl, whisk sugar with cornstarch. In a medium bowl, beat egg whites with cream of tartar on high, just until they hold soft peaks. While continuing to beat, add sugar mixture about 1 tbsp (15mL) at a time. Beat in vinegar and vanilla. Continue to beat until egg whites are glossy and stiff.
3. Divide mixture evenly among circles. Using the back of a spoon, gently spread mixture using circles as a guide, about 3 ½ inches (8.5cm). Create a depression in the center, leaving about ½ inch (1cm) rim all the way around. Depression will hold cream and peaches. Bake in preheated oven until set, about 40 minutes. Turn off oven, prop open door slightly and leave pavlovas in oven about 40 more minutes. Cool completely on a rack
4. Beat cream in a medium bowl until stiff peaks form. Fold in yogurt. Sweeten if needed. Spoon into pavlova’s depression. Top with peaches. Dust with combo icing sugar and cinnamon.

Serves 4

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Have fun with your kids and make these easy frozen fruit treats, (that drip much less than most) together year round.
1 can (28 oz/796 mL) California cling sliced peaches or peach halves, in light syrup or fruit juice
2 tbsp (30 mL) liquid honey
4 tsp (20 mL) lemon juice
1/2 tsp (2 mL) vanilla
¼ tsp (1 mL) ginger (nutmeg)
1/2 cup (125 mL) vanilla yogurt, preferably thick Greek-style
8 small paper cups or popsicle containers
8 wooden sticks (optional)
Drain peaches, then place in a food processor or blender along with honey, lemon juice, vanilla and ginger. Puree. Add yogurt and whirl just until blended.
Pour into paper cups or popsicle containers. If using paper cups, set on a tray and freeze about 45 minutes. Then insert wooden sticks, mixture should be frozen enough that stick will stand. Continue to freeze until firm, a couple of hours.
To serve, remove from freezer and let stand a few minutes. If using paper cups, peel off paper and enjoy.
Makes 8 peachsicles

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Mini Peach Pocket Pies

This might be the easiest dough you’ve ever rolled. Filled with peaches and just a hint of spice – these hand held pies sure beat the takeout version.
1/2 cup (125 mL) unsalted butter, at room temperature, cut into chunks
½ (8-oz/250 g) pkg block cream cheese, at room temperature, cut into chunks
1/4 tsp (1 mL) salt
1 cup (250 mL) all-purpose flour
1 can (28 oz/796 mL) California cling sliced peaches, in light syrup
2 tbsp (30 mL) cornstarch
2 tsp (10 mL) lemon juice
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) nutmeg
1 egg yolk whisked with 1 tsp (5 mL) water
Granulated sugar for sprinkling
Place butter, cream cheese and salt in a large bowl. Using an electric mixer, beat until well blended. Gradually add flour, beating just until blended. Form into 6 equal-size balls. Wrap each with plastic wrap; refrigerate at least an hour.
Place ¼ cup (50 mL) peach syrup in a medium pot, then drain remaining peaches really well. Stir cornstarch with peach syrup until dissolved. Chop well-drained peaches, into pieces no larger than ½-inch (1-cm). Add to pot along with lemon juice and spices. Stir well. Set over medium heat, stirring continuously until mixture is very thick, about 3 to 4 minutes. Set aside to cool completely.
Line 2 baking sheets with parchment paper. Preheat to 375˚ F (190˚ C). Dust counter with flour. Slice 3 balls in half. Roll each into a circle measuring about 5-inches (12.5 cm). Place about 2 tbsp (30 mL) peach mixture in centre of each. Brush egg mixture around edges of pastry. Fold pastry over filling to form a semi-circle. Press edges together to seal. Then roll edges over again to seal really well.
Place on prepared baking sheet. Brush with tops with egg mixture, cut a small slit in tops with knife, then sprinkle with sugar. Bake in centre of preheated oven until golden, about 20 minutes. Repeat with remaining 3 balls and any dough scraps, while these are baking. Serve warm or at room temperature.
Makes 12 to 14 pies.

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Peach & Maple Rice Pudding

1/2 tsp salt (2 mL)
1/2 cup arborio rice (125 mL)
1/4 cup brown sugar (50 mL)
1 tsp cornstarch (5 mL)
3 cups milk, 2% or homogenized (750 mL)
1 can California cling sliced peaches (14 oz/398 mL)
1/4 cup pure maple syrup (50 mL)
2 wide strips peel from 1 orange
1/2 tsp ground ginger (2 mL)
1 cinnamon stick
1 egg yolk
1/2 tsp maple extract or 1 tsp (5 mL) vanilla (2 mL)


1. In a large saucepan, bring 1 cup (250 mL) water and salt to a boil. Add rice, cover and reduce heat to low. Simmer until rice has absorbed all the water, about 10 minutes.

2. Meanwhile, in a bowl, stir brown sugar with cornstarch. Whisk in 1 cup (250 mL) milk and set aside. Drain peaches, reserving juice. Once rice has absorbed water, stir in remaining 2 cups (500 mL) milk, peach juice, maple syrup, orange peel, ginger and cinnamon. Bring mixture to a boil, reduce heat and simmer gently uncovered, stirring occasionally until thickened, about 25 minutes.

3. Whisk cornstarch mixture, then whisk in egg yolk. Stir into thickened rice and bring to a boil, stirring constantly, 1 minute. Discard peel and cinnamon stick. Stir in peaches and maple or vanilla extract. Turn into a serving bowl or individual cups (mixture thickens upon cooling).

Serve warm, sprinkled with cinnamon if you wish.

Serves 6 to 8.

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Peach Cobbler


2 cans (28 oz) California Cling Peaches in extra light syrup or 100% juice
1/4 cup granulated sugar
1/2 tsp almond extract
1 lemon

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/4 tsp salt
1/3 cup cold butter, cut into cubes
1/2 cup milk
1 egg


1. Preheat oven to 400F (200C). Lightly butter an 8×8-inch (20×20-cm) square baking dish. Drain peaches well, reserving 1/2 cup (125 mL) juice. Slice peaches into wedges then place in baking dish along with reserved juice, 1/4 cup (50 mL) sugar and almond extract. Finely grate lemon peel over peaches and squeeze out 1 tbsp (15 mL) lemon juice. Stir to mix. Place in oven while preparing topping.

2. In a large bowl, stir flour with 2 tbsp (30 mL) sugar, baking powder and salt. Using your fingers or a pastry cutter, cut in butter until coarse crumbs form. In a separate bowl, whisk milk with egg until blended. Stir into flour mixture just until moistened.

3. Remove peaches from oven. Drop batter onto peaches, leaving spaces for syrup to bubble up during baking. Sprinkle remaining 2 tbsp (30 mL) sugar over batter. Set on a baking sheet to catch any drips. Continue to bake, until biscuits are baked and golden, 35 to 40 minutes. Let stand 10 minutes before serving.

Serves 4 to 6

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Old-Fashioned Peach Pie

Pie Crust:
4 cups All-purpose flour
1/2 cup Sugar
1/2 tsp Salt
1 lb Cold, unsalted butter, cut into half-inch cubes
2 tbsp Pure vanilla extract
1/4 cup Ice water
1 Whole egg, beaten with 1 tbsp of water (for glazing)

California Cling Peach Filling:
3 cans (14oz) California Cling Peach slices in light syrup, drained
1/2 cup Sugar
1/4 tsp Ground cinnamon
1 Lemon (juice from lemon)
1/3 cup All-purpose flour


Preparation for Pie Crust:
1. Measure out all ingredients. Place the flour, sugar and salt into the mixer bowl fitted with paddle attachment. Place the chilled butter in a separate bowl. Refrigerate flour mixture and butter separately for at least 30 minutes.

2. With the mixer on low speed, blend the sugar, salt and the flour for 30 seconds. Then, add the butter and continue to blend on low speed until the butter is well blended but still remains in separate, visible, oatmeal-sized pieces. Add the vanilla. Then, add the ice water all at once and let the dough come together. Do not over work.

3. Next, turn the dough out onto a lightly floured surface and separate into four equal portions and shape each piece into a flat disk. Cover each disk with plastic wrap and refrigerate for at least one hour. Once chilled, roll out into desired circles for the pies.

Hint: This pastry can be frozen for up to three months.

Preparation for the Peach Filling:

1. Place the well-drained peach slices in a work bowl. Add the sugar, cinnamon and lemon juice and combine thoroughly. Sprinkle the flour over the peach mixture and toss well. Reserve.

Hint: This may be done in advance.

Preparation for the Pies:

1. Pre-heat the oven to 425°F.

2. Roll out the pastry dough into two rounds about three sixteenths inches thick.

3. Place one of the pastry rounds carefully into the bottom of the pie pans.

4. Fill pan with peach filling. Cover the filling with the remaining pastry circle, crimp the edges as desired and use a paring knife to make several vents in the top crust. Or, cut the top crust circle into half-inch strips and fashion a lattice on top of the filling.

5. Paint the top of the crust with the egg wash.

6. Bake in the 425°F oven for 10 minutes. Then, reduce heat to 350°F and bake for 35 to 45 minutes or until golden brown and the filling is bubbling and thickened.

7. Remove from oven and allow pies to cool before serving.

Makes 9-10 servings

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