Peach Filling

Mark Boughton Photography
  • Yield: 5 to 6 cups
  • Prep: 5 mins
  • Cook: 0 mins

A versatile filling for shortcakes and crisps or spooned over pancakes or ice cream.


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

Nutritional Info *per serving

  • Glycemic Load 7
  • Calories 160
  • Fat 0.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 400mg
  • Carbohydrate 41g
  • Fiber 3g
  • Sugars 36g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 25%
  • Calcium 2%
  • Iron 2%
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