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Brandied Peach Salad

  • 6 large peach halves, canned
  • 1 stick cinnamon
  • Few whole cloves
  • 1/2 cup vinegar
  • 3/4 cup sugar
  • 2 packages cream cheese (6 ounces)
  • 2 ounces chopped pecans
  • 2 ounce chopped pistachios
  • 2 ounce brandy ( 1/4 cup)
  • Lettuce
Cook vinegar, sugar and whole spices for 5 minutes, then strain over the peaches; chill for several hours. Mix cream cheese with the chopped nutmeats, then add the brandy and work until smooth. Fill the peaches with the mixture. Place each one on lettuce leaf, top with thin mayonnaise moistened with whipped cream and a little brandy poured on just before serving.
Submitted by Cassyjean - Torrington, CT May 31, 2009
16 min 65 min 81 min

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