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Peach Apricot Torte

New.Wife's picture
Ingredients
  Zwieback crumbs 2 Cup (32 tbs)
  Cling peach halves 1⁄2 Can (5 oz)
  Apricot 1⁄2 Can (5 oz)
  Sugar 1 Cup (16 tbs)
  Eggs 3 , beaten
  Sour cream 3⁄4 Cup (12 tbs)
  Nutmeg 1⁄4 Teaspoon
  Vanilla 1 1⁄2 Teaspoon
  Almond flavoring 1⁄2 Teaspoon
  Almond flavor 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat oven to 350°F.

MAKING
2. Take an 8 inch spring form pan, grease thoroughly and pat in 2/3rd portion of zwieback crumbs to the bottom.
3. Place well-drained peaches with cut side facing up above the crumbs, while use the drained apricot halves, keeping aside a few for garnishing, to fill the spaces.
4. Prepare a mixture of eggs, sugar, sour cream, almond flavoring, vanilla nutmeg and top the fruit. Bake for an hour.
5. Allow to cool, loosen the sides and take out the torte.

SERVING
6. Garnish with reserved apricot halves and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peach
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
6

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