Baked Peaches and Cream

I guess a one pound, 13 ounce can of peaches has three whole peaches in it? Otherwise, six tablespoons of corn flakes won’t cover it. And if you can get six servings out of a pint of ice cream, you’ve got better impulse control than I do.

From a box sold in Columbiaville, Michigan.

Baked Peaches and Cream

1 can (1 lb, 13 oz) peach halves
1/2 c. light brown sugar, firmly packed
1/8 t. cinnamon
6 Tbsp. cornflakes
1 Tbsp. butter
1 pint vanilla ice cream

Heat oven to 375 deg. Drain peaches, reserving 1/2 c. liquid. Arrange peaches, cut side up, in an 8x8x2″ pan. Add reserved liquid.

Combine sugar and cinnamon; sprinkle over peaches. Top each peach half with 1 Tbsp. cornflakes and a dot of butter; bake 15 minutes.

Serve warm with ice cream.

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