On Thu, 26 Feb 2009 16:30:44 -0600, Damsel in dis Dress
> wrote:

>On Thu, 26 Feb 2009 17:26:06 -0500, Dan S.
> wrote:
>
>>Dan S., if I was in the mood, I'd turn the lights down low and reply
>>with soft music, but you'll have to accept this instead::
>>> Dan S., if I was in the mood, I'd turn the lights down low and reply with
>>> soft music, but you'll have to accept this instead::
>>>> I'm making peach cake. I'm putting fresh peaches on top of peach yogurt
>>>> icing for a garnish.
>>>>
>>>> My question is, is there a way to candy them other than par boiled, peeled
>>>> and sugared? I have triple sec and peach nectar.
>>>
>>> Never mind. I parboiled, peeled, sliced, coated in a reduction of nectar and
>>> triple sec, and cooled on a bed of sugar and covered w/ sugar. However,
>>> there is a whole lot of reduction left.
>>
>>I just love talking to myself.
>
>I'd have responded if I had any idea how to do what you were asking
>about.

I had no clue either.
>
>>The peaches sucked. You almost couldn't even taste the reduction. The
>>peaches themselves were on the crisp side. I mean, they were peaches,
>>you can't go too incredibly wrong, but not at all what I was looking
>>for.

How do you get fresh peaches that *don't* suck this time of year in
the Northern Hemisphere? I've never tried them, but maybe fresh
frozen would have had more taste.
>
>Peach cake, itself, sounds good.

Sure does! I'd like to see the peach cake recipe. I'm not
particularly interest in all the other stuff though... it didn't
appeal to me. I wonder if this was a peach upside down cake?
>




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West