1 16 oz. can peach haves
1/2 cup flaked coconut
2 tsp honey
2 tsp rum extract/flavoring
1 tbsp peach syrup (reserve from
1 canned peaches)
Directions
Heat oven to 400F. Drain peaches reserving 1 T of syrup. Arrange
peaches in a shallow baking dish with cut sides up. Combine coconut,
honey, extract and syrup in small bowl. Blend well. Fill each peach
with 1 T of mixture. Bake 5 minutes. Cool before serving. May be
served as a light dessert with a dollop of whipped topping. Serves
4-6. Source: Dottie Theriault's collection
Servings: 6 servings
Baked Peaches Recipe brought to you by Recipe Ideas
Categories: Fruit; Peach
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into history, at least as far back as early Egypt, and possibly even further than that. Interesting though that maybe, sadly, these ancient cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, he describes how the meals were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. This early Roman chef describes how the cooks of his times were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens like thyme, rue and asafoetida. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including spices like parsley and basil. These new herbs and spices prompted a torrent in manuscripts on food, many of which are now in private collections. Over the next few centuries, the upper classes strove to offer the most exotic meals, and consequentially the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery books are greatly in demand mostly due to better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Baked Peaches recipe.
