Fischer & Wieser's Gourmet Cooking Central

If you can’t find fresh peaches for this recipe, use frozen. It’s a great twist on an old favorite, with pecan-filled lattice pastry crusts layered between luscious peach pecan butter filling.  It’s bound to go over really well about any time of year!

Prep Time:  25-35 minutes
Bake Time:  45 minutes

6-8 fresh large peaches, peeled and sliced (about 6-8 cups)
1/2 cups sugar
1 cup Fischer & Wieser Peach Pecan Butter
1/3 cup all-purpose flour
1-1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts (4 crusts)
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla Ice Cream

Combine peaches, sugar, Fischer & Wieser Peach Pecan Butter, and flour in large saucepan, and let stand 10 minutes or until sugar dissolves.  Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat; add vanilla and butter. Unfold 2 piecrusts onto large sheet of waxed or parchment paper. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Place in freezer to chill 15 minutes. Repeat with remaining piecrusts, pecans and sugar. Place buttered 13 x 9″ baking dish in oven and allow butter to melt. Spoon half of peach mixture into a baking dish. Remove one pecaned and sugared piecrust from freezer and cut into 1-1/2 inch strips. Arrange strips in a lattice design over peach mixture.  Bake at 450° for 20-25 minutes or until lightly browned. Remove from oven and spoon remaining peach mixture over baked pastry. Top with remaining chilled pastry strips in a lattice design in same manner as previously done. Bake 15-18 more minutes, or until pie crust is done. Serve warm or cold with vanilla ice cream. Serves 8-10

Popularity: 3%

At a tailgate party, just place the Dutch oven down in the coals of your grill and cook before tackling your main dish; serve it up at the end of the game to celebrate your team’s efforts! Whatever the game score, this cobbler’s a winner!

Prep Time: 15 minutes
Cook Time:  approximately 30-40 minutes

• 1 large can (15 ounce) apple pie filling
• 1/2 cup Fischer & Wieser Pecan Apple Butter
• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 stick butter, sliced
• 1 butter pecan cake mix
• 1-1/2 cups lemon-lime flavored soft drink

Mix together apple pie filling, Fischer & Wieser Pecan Apple Butter, pecans and coconut. Place in foil-lined Dutch oven, or iron skillet. Pour dry cake mix in plastic zip-sealing bag. Drop in sliced butter (close bag and knead until butter is mixed thoroughly into cake mix). Crumble this mixture over apple mixture in Dutch oven. Slowly drizzle lemon-lime flavored soft drink over dry mixture. Cover and place on 5 or 6 hot charcoal briquettes; place about 15 briquettes on top of the lid. Bake for 30-40 minutes (do not peek!) until all liquid is absorbed. Blow ashes off lid very carefully to check for doneness. Remove lid and allow to cook until crust is golden brown and springs back to the touch. Serves 12.

Note: You can also prepare this at home in your conventional oven. Just bake at 350 degrees for 45 minutes to 1 hour, checking periodically to see if liquid is absorbed, crust is brown and springs back to the touch.

Popularity: 9%

Try this quick and easy dessert and watch it disappear! It is really the “quintessential comfort food!”

Prep Time:  10 minutes
Bake Time:  30-40 minutes

• 1 20-ounce can crushed pineapple, undrained
• 1 15.75 ounce bottle Fischer & Wieser Charred Pineapple Bourbon Sauce
• 1/2 cup pecans, chopped (optional)
• 1 yellow cake mix
• 1/2 cup butter or margarine, melted
• Vanilla Ice Cream
• Half & Half

Preheat oven to 350°. Spray non-stick baking spray in 13″x9″x2″ rectangular baking pan. Pour crushed pineapple and juice into pan; add Fischer & Wieser Charred Pineapple Bourbon Sauce. Sprinkle with chopped pecans (optional). Empty dry cake mix evenly on top; do not mix ingredients. Drizzle melted butter over top of cake mix. Bake for 30-40 minutes, until nicely browned and center springs back with no indentation when touched. Serve warm or cool; place in dessert bowl and top with vanilla ice cream or Half & Half. Serves 12

Popularity: 4%

Try this new twist on an old favorite and you’ll delight friends and family alike!

• 6-8 fresh large peaches, peeled and sliced (about 6-8 cups)
• 1/2 cups sugar
• 1 cup Fischer & Wieser Peach Pecan Butter
• 1/3 cup all-purpose flour
• 1-1/2 teaspoons vanilla
• 2/3 cup butter
• 2 (15-ounce) packages refrigerated piecrusts
• 1/2 cup chopped pecan, toasted
• 1/4 cup sugar
• Vanilla Ice Cream

Combine peaches, sugar, Fischer & Wieser Peach Pecan Butter, and flour in large saucepan, and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat; add vanilla and butter. Unfold 2 piecrusts onto large sheet of waxed or parchment paper. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1-1/2 inch strips. Repeat with remaining piecrusts, pecans and sugar. Place buttered 13 x 9″ baking dish in oven and allow butter to melt. Spoon half of peach mixture into a baking dish. Arrange half of pastry strips in a lattice design on wax or parchment paper. Carefully pick up paper, turn over on top of peach mixture, and carefully pull paper away. Bake at 450° for 20-25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design in same manner as previously done. Bake 15-18 more minutes. Serve warm or cold with vanilla ice cream. Serves 8-10

Note: May use Fischer & Wieser Amaretto Peach Pecan Preserves; Fischer & Wieser Old Fashioned Peach Preserves

Popularity: 5%