If you are not a sugar-holic, I recommend using half the sugar for a lighter enhanced treat.

Reviewed On: Dec. 19, 2010

We loved these! I added the cooked meat to the sauce--one less dish. Try shredded green and red cabbage, shredded carrots, onions for garnish. The shredded cabbage/carrots really add a lot of crunch. Tomato and avacado were served on the side. This is the first "Mexican" meal I've served without some type of cheese which has always been compulsory. I did not miss the cheese and didn't even think about it until clean up! Hint: white corn totillas + Pam + 350 oven = easy!

Reviewed On: Nov. 11, 2009

If you prefer eating a fresh peach opposed to a cooked peach this is the recipe for you. I can't imagine ever cooking the peaches again or using a canned peach. After mixing the sugar/cornstarch together simply add the butter and water at same time and begin cooking. I also add 1 tsp. almond extract after cooking the glaze. If you soak the peaches in lemon-line soda which is a nifty idea/trick and it does keep the peaches from going brown, be sure to drain the peaches well or the pie will not set up properly. I prefer using a pie crust rather then graham cracker but both are good. It's easy, fast, and super delicious.

Reviewed On: Sep. 13, 2008