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This was a recipe my mother, Nellie, made often beginning over 50 years ago but I've never come across anyone else who makes it! The only difficult part is having juicy fresh peaches to put into it, so July & August are the perfect time to make it when peaches are abundant. This is best made ahead of time several hours but the really hard part is letting is set in the fridge that amount of time and not eating ALL of it immediately! You'll find out, it addicting.
Units: US | Metric
Serving Size: 1 (215 g)
Servings Per Recipe: 4