I have been Jonesing to cook something for weeks, but we've been living in hotels with kitchenettes so the most I've managed are recipes that only require adding boiled water. So I'm very pleased to have moved into a REAL house with...wait for it...a real kitchen. My new neighbor's have a peach tree in their back yard. Ruben invited me to take as many peaches as I wanted, but I declined because the tree was covered in wasps and it looked like all of the fruit was half eaten by the aforementioned wasps. Ruben must have taken this as a personal challenge because the next day he brought over a HUGE bowl of perfect peaches that he had harvested from his tree. When a man has risks life (or wasp stings) to bring me treasure, I want to make something really yummy. Unfortunately, my peach pie recipe is with my household goods (enroute from Germany). So this recipe is something I'm throwing together....it is part memory and part what I've read in cooking magazines. But it sure smells yummy wafting in from the kitchen...I wish I'd thought to buy vanilla ice cream to go with it.
4 cups of fresh (wasp-free) peaches, skinned and sliced
1 Tbsp lemon juice
3/8c brown sugar
1 1/2 Tbsp corn starch
1/2 c. water
1 box yellow cake mix
1/2c melted butter
2 Tbsp sugar
Preheat oven to 400 degrees F. Peel and slice peaches. Toss peaches into a greased casserole dish. Squeeze lemon juice onto peaches. Add the corn starch to the warm water and stir until it dissolves. This prevents lumps. Add corn starch mixture and brown sugar to a sauce pan. Stir over med heat until it begins to thicken (about 5 minutes). Pour over the peaches. Sprinkle the cake mix evenly over peaches. Drizzle melted butter over the cake mix. Sprinkle sugar over cake mix. Bake at 400F for 35 to 40 minutes.
Sorry...can't find the camera so there is no picture for now.