After Stan and I married, his grandmother Eliza, gave me a cookbook which included this recipe.
I have been making this for over 30 years, and shared it with many. It is perfect for special occasions, and yet refreshing and delightful anytime.
While peaches are in season, make up a batch, or two or three, and enjoy a bit of summer all year.
3 lbs. (approx. 12 medium) fresh peaches
2 cups granulated sugar
1 – 1 1/2 lbs. seedless grapes – red/green
1 can (15 1/4 oz.) crushed pineapple, un-drained
1/2 cup lemon juice, bottled or fresh
1 1/2 cups orange juice, made from concentrate or fresh
Peel peaches; cut into bite-size pieces to make about 6 cups.
Wash grapes, remove the stems and stir into peaches.
Pour the un-drained crushed pineapple into the peach and grape mixture.
Mix together the sugar, lemon juice and orange juice. Stir well for a few minutes to dissolve the sugar. Pour into the peach mixture and gently combine.Spoon into plastic freezer containers or freezer baggies.Freeze on a jelly roll pan or a cake pan to keep baggie flat until frozen. Then double bag and stack in freezer
Serve while still frosty (which is when it is best) by allowing to stand at room temperature about 30 min. to 1 hour.
To make it even more delicious, add sliced bananas at serving time.
Copyright Carrie Groneman, A Mother’s Shadow, 2014
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