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Peach Filling

Peach Filling

This peach filling will make biting into your next homemade cake that much more exciting. You can even make the filling ahead and chill for up to 7 days.


This recipe goes with Garden Bridal Cake, Peaches-and-Cream Wedding Cake

Southern Living JUNE 2008

  • Yield: 5 cups
  • Cook time: 32 Minutes
  • Prep time: 10 Minutes
  • Chill: 8 Hours


  • 2 (16-ounce) packages frozen sliced peaches, thawed
  • 2 cups sugar
  • 1/4 cup butter
  • 1/4 cup lemon juice
  • 2 envelopes unflavored gelatin
  • 1/3 cup cold water
  • 1 tablespoon peach liqueur


1. Cook first 4 ingredients in a large saucepan over medium heat, stirring often, 30 minutes. Let cool slightly.

2. Sprinkle gelatin over 1/3 cup water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes).

3. Process peach mixture in blender or food processor until smooth, stopping to scrape down sides. Stir in gelatin mixture and peach liqueur. Cover and chill 8 hours.


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Peach Filling Recipe