Peach Dessert

1 can sliced peaches (29 ounces) - undrained
1 package butter pecan cake mix
1-1/2 sticks margarine - melted
1 cup cocounut
1 cup chopped pecans

Pre-heat oven to 325 degrees.

Spray a 9×13″ pan with non-stick cooking spray. Spread peaches in the bottom of the pan. Spread dry cake mix over peaches (don’t pack down!). Pour margarine on top and sprinkle the coconut and pecans over the mixture. Bake for 55-60 minutes.

How good? Freakin’ good!

Peaches should be coming to a fruit stand near you all juicy and ready to use any time now. Peak season for this fruit is late June through August, so Peach-fanatics like yours truly are getting weak in the knees.

When buying peaches, choose according to its fragrance and firmness. If the fruit’s as hard as granite and releases no aroma, it isn’t yet ripe. Avoid peaches with blemishes and soft, mushy spots.

Store peaches in a paper bag at room temperature. If you have one on hand, place an apple in the bag to speed ripening.

Joi

Yield: 8 servings

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