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  • 2 1/2 to 3 pounds peaches (about 6 to 8 peaches), peeled, pitted and sliced
  • 1/2 cup fruit-only peach preserves
  • 1 1/2 tablespoons sugar (optional)
  • 1/2 to 1 tablespoon peach liqueur, peach schnapps or peach brandy (optional)
  • 1/8 teaspoon almond extract


  1. Combine all filling ingredients in a large bowl, tossing well. Using your hand, coarsely mash 1 or 2 handfuls of peaches. This releases their juice but still leaves plenty of texture. Set the filling aside while you make the shortcake or crisp.
Recipe by Crescent Dragonwagon.

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The recipe was originally published as Peach Filling on

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