lumicero/recipes-ing2inst huggingface dataset:
Title: Maple Crema
Ingredients:
- 2 pure maple syrup
- 2 heavy cream
- 1/2 granulated sugar
- 6 kosher salt
- 2
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Put syrup in 4-quart saucepan and bring to a boil. (Use a large saucepan, syrup will bubble up quite high.)
3. Lower heat to simmer and cook until reduced by about two thirds, 15 to 20 minutes (syrup is ready when a few drops on a chilled plate are very sticky when rubbed with your fingers).
4. Remove from heat and whisk in cream and milk.
5. Return saucepan to heat and bring to low simmer.
6. Meanwhile whisk yolks well with sugar and salt in large bowl.
7. Remove maple cream from heat and let it cool for 5 minutes, then very slowly whisk it into the yolks.
8. Strain through a chinois or fine-meshed sieve to remove any lumps of yolk.
9. Arrange 8 4-ounce ramekins or custard cups in a flat-bottomed roasting pan large enough to accommodate them with 3/4 inch of space in between the cups.
10. Evenly divide the custard among the cups; do not fill to the top.
11. Carefully add enough hot tap water to roasting pan to come a third of the way up sides of cups.
12. Cover roasting pan with foil, tenting it slightly so that foil does not touch top of custards.
13. Put pan on middle rack of oven and bake for 35 minutes; rotate pan, then bake another 15 minutes and check for doneness.
14. The custards are done when the centers are set a bit, even jiggly like gelatin.
15. Total baking time will be 50 to 60 minutes.
16. Remove pan from oven, remove foil, and let custards cool in water bath until you can safely pick them up, then let them cool to room temperature.
17. Refrigerate at least 4 hours, until thoroughly chilled.
Title: Chocolate Cardamom Brownies With Chocolate Pistachio Icing
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 4 vanilla extract
- 4 cardamom
- 2 flour
- 1 salt
- 1/2 heavy whipping cream
- 6 butter
- 1/2 pistachios
- 1
Instructions:
1. Preheat over to 350°F.
2. Grease two 8x8 glass pans or one larger pan.
3. In a large bowl, combine the butter and cocoa powder.
4. Add sugar, mix well.
5. Add eggs and stir until well combined.
6. Add vanilla, cardamom, and salt, stir well. Add in flour (until combined), but do not overmix.
7. Spoon mixture into pan(s) and bake for approximately 25 minutes (depending on pan size), until toothpick inserted into middle comes out clean.
8. Set brownies on rack to dry.
9. Once brownies are out of the oven, to make the ganache icing, using a double boiler, combine the chocolate, cream, and butter. Keep stirring until combined.
10. Remove mixture from heat. Stir occasionally until cool. Spread over brownies. Top with chopped pistachios.
Title: Vacuum Cleaner Cookies
Ingredients:
- 1/2 butter
- 1 cream cheese
- 8 powdered sugar
- 3 3/4 coconut
- 1/2 walnuts
- 1/2 eggs
- 3
Instructions:
1. Combine butter,cake mix and 1 egg stir until well combined.Pat mixture in well greased jelly roll pan. Beat remaining eggs,cream cheese and powered sugar until combined. Stir in coconut and nuts. Pour on cake mix and spread evenly.
2. Bake at 325 for 45 to 60 minute.
3. Cool in pan before cutting in squares.
Title: Brown Sugar Lemon Squares
Ingredients:
- 1 3/4 all-purpose flour
- 2/3 light brown sugar
- 1/4 coarse salt
- 12 butter
- 3/4 fresh lemon juice
- 1 1/3 sugar
- 3 all-purpose flour
- 4 eggs
- powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, sugar and salt. Mix well. Grate butter on large holes of box grater. Add to flour mixture; combine well until mixture resembles coarse meal. Press into 13 x 9-inch baking dish. Bake 20 minutes.
3. Combine filling ingredients. Whisk well. Pour over warm crust and bake 20 minutes or until filling is set. Let cool. Sprinkle with powdered sugar.
Title: Can't Stop Eatin' Poppy Seed Cake
Ingredients:
- 1 eggs
- 4 sour cream
- 1 poppy seed
- 1/4 instant vanilla pudding
- 1 water
- 1/2
Instructions:
1. Mix together all ingredients.
2. Pour into well greased bundt pan.
3. Bake at 350°F for 45-50 minutes.
4. Cool on wire rack 10 minutes.
5. Remove from pan and sprinkle top with powdered sugar.
Title: Jamocha Mousse Crepes
Ingredients:
- 20 Chocolate Dessert Crepes
- 1 rum
- 4 instant coffee powder
- 2 sugar
- 1
- 4
- 1/2
Instructions:
1. In a saucepan melt the chocolate (low heat).
2. Add egg yolks, one at a time, beating very thoroughly after egg yolk is added Remove from heat, add rum& coffee powder.
3. In a separate bowl, beat egg whites until frothy, gradually add sugar, beat until stiff.
4. Stir a small amount of egg white into the chocolate& then fold the chocolate into the egg whites.
5. Fill the cooked crepes, fold over& chill.
6. If you wish serve with whipped cream.
Title: Black Forest Dump Cake
Ingredients:
- 1/4 eggs
- 2 water
- 1/2 cherry pie filling
- 1 Cool Whip
- 1 chocolate bar
- 8 maraschino cherry
- 1
Instructions:
1. Put oil in a 9 x 13 inch baking pan.
2. Add cake mix, eggs, and water and mix with a fork (batter will be lumpy kinda like brownie mix).
3. Pour cherry pie filling over the top.
4. Bake at 350 degrees for 35-40 minutes.
5. Frost with Cool Whip.
6. Place cherries on top in any pattern.
7. Grate chocolate bar over top of cake.
Title: Graham Cracker Crust
Ingredients:
- 1 graham cracker crumbs
- 1/4 butter
- 1/3 light brown sugar
- white sugar
Instructions:
1. Mix ingredients together.
2. Press onto bottom and up sides of pan until desired size.
3. Bake silver pan at 350F for 8-10 minutes, or dark pan at 300F for 8-10 minutes.
4. Fill!
Title: Banana Coconut Cream Pie
Ingredients:
- 3 cornstarch
- 1 1/3 water
- 1 sweetened condensed milk
- 3 butter
- 2 vanilla essence
- 1 1/2 flaked coconut
- 1/3 bananas
- 2 lemon juice concentrate
- 1 graham cracker crumb crust
Instructions:
1. Mix cornstarch in water till dissolved; stir in EAGLE BRAND® and egg yolks.
2. Cook until thick and bubbly, while stirring consistently.
3. Remove from heat; add butter and vanilla.
4. Cool slightly.
5. Fold in coconut and keep aside.
6. Peel and slice bananas into rounds 1/4-inch thick.
7. Toss bananas gently with lemon juice, then drain.
8. Arrange on bottom of pie crust.
9. Pour filling over bananas; cover.
10. Chill 4 hours or until set.
11. Top with whipped cream.
12. Garnish with toasted coconut and sliced bananas if desired.
Title: Almond - Orange Cream Cake
Ingredients:
- 320 confectioners' sugar
- 300 eggs
- 7 oranges
- 2 semolina
- 4 baking powder
- 2 butter
- 3 water
- 2 sugar
- 2 milk
- 5 cornflour
- 6 sugar
- 8 lemon rind
- 2 eggs
- 1
Instructions:
1. Beat egg whites till fluffy. Set aside.
2. Beat butter and sugar until well-combined and white. Add mashed oranges, semolina, egg yolks beaten, baking powder and almonds.
3. Mix well until you have a homogeneous batter.
4. With a wooden spatula, add egg whites to batter.
5. Pour the mixture in slightly buttered pan.
6. Bake at 180°C, for about 45-50 minutes.
7. Meanwhile, prepare syrup. Boil until it thickens and reaches a texture similar to that of olive oil. Let cool.
8. As soon as the cake is out, pour cooled syrup over it.
9. Prepare cream. Boil 4 cups of milk and add sugar and lemon rind. Mix well until sugar is dissolved.
10. Add corn flour dissolved in the remaining cup of milk.
11. Mix cream slowly with spatula until it starts to thicken.
12. Remove from heat, take out lemon rind, and let it cool, 7-9 minutes.
13. Add beaten eggs mix till combined.
14. Pour over cake and evenly spread with spatula.
15. Garnish with roasted almonds and/or thinly-cut orange rind.
Title: Macadamia and White Chocolate Biccies
Ingredients:
- 200 butter
- 1 caster sugar
- 2 eggs
- 1 vanilla
- 3 flour
- 2 baking powder
- 100 white chocolate
- 1/2
Instructions:
1. Cream butter and caster sugar until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Mix in vanilla.
4. Sift flour and baking powder, stir into creamed mixture along with chocolate and nuts.
5. Take heaped teaspoons of mixture and roll into balls.
6. Place on greased oven tray, allowing room for spreading.
7. Flatten slightly with a floured fork.
8. Bake at 180C degrees for approx 15 minutes until golden.
9. Cool on wire racks.
Title: Ba'lawa
Ingredients:
- 1 1/2 sugar
- 3/4 water
- 2 rose water
- 1 phyllo pastry
- 1 margarine
- 2 walnuts
- 1/2 sugar
- 2 rose water
Instructions:
1. Cut phyllo dough in half to make 9x13” sheets. You can use scissors and cut it like paper.
2. Make the syrup. Boil the water and sugar together for 2 minutes. Add the rosewater. Cool a bit, then refrigerate.
3. Make the filling. Grind the walnuts, sugar and rosewater together in a food processor until it’s almost paste-like.
4. Preheat the oven to 350ºF/180ºC.
5. Assemble the baklava. Brush the baking pan with the melted margarine. Place a sheet of phyllo in the pan, brush with margarine and continue this until you have used up half the phyllo and half the margarine.
6. Distribute the filling evenly over the top. Layer the rest of the phyllo and margarine, brushing the top with margarine. You should have just enough margarine; you could try using less, but it’s not something you make often, so possibly it's not worth the worry!
7. Cut 1 inch (2.5 cm)-wide long strips, right through to the bottom of the pan. Then cut on the diagonal to make diamond shapes. Bake for 30 minutes, then reduce the heat to 300ºF and bake about 10 minutes more, or until golden brown and puffy.
8. Re-cut the pieces you have already cut. Pour the syrup over the whole thing. It will look like it’s sitting in a pool of syrup, but it gets absorbed. Let it cool on a rack at room temperature for several hours before serving.
Title: Odd Balls
Ingredients:
- 1 dates
- 8 butter
- 1 sugar
- 1 egg
- 2 vanilla
- 1 flaked coconut
- 1/2
Instructions:
1. Put the dates, butter, sugar, and egg into a large saucepan. Bring it to a boil, stirring it. When it boils, reduce the heat. Keep cooking and stirring for 10 minutes. It gets nice and thick.
2. Add the Rice Krispies, vanilla and nuts; mix well. Let this cool till you can handle it.
3. Using your hands, form teaspoons of this mixture into small balls. They should be about the size of walnuts. Roll these balls in the coconut and then chill them for awhile. Store in covered container.
Title: Raspberry & Coconut Thumbprint Cookies
Ingredients:
- 175 coconut oil
- 25 egg
- 5 honey
- 1 baking powder
- 80 raspberries
- 1 honey
- 1
- 100
- 2
Instructions:
1. In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.
2. In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
3. Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 minutes.
4. Preheat the oven to 160C/320°F.
5. Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
6. Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre.
7. Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
8. Store in an airtight container and refrigerate (should last for up to 4 days).
Title: Silvia Cake
Ingredients:
- 2 eggs
- 7/8 sugar
- 7/8 flour
- 2 baking powder
- 3/4 hot water
- 6 butter
- 1 sugar
- 1/3
- 2
Instructions:
1. Heat yoru oven on 350 degrees.
2. Cream sugar and eggs, add the flour, baking powder and boiled water. Pour into a greased spring form pan.
3. Bake in the middle of the oven for 30 minutes.
4. Let cool on a wire rack.
5. To make the icing: Simmer butter, sugar, eggyolk and vanilla sugar on low heat while stirring constantly.
6. Spread the warm icing over the chilled cake.
7. Add shredded coconut on top, if desired.
8. Enjoy!
Title: Gert's Old Fashion Doughnuts
Ingredients:
- 2 shortening
- 1 white sugar
- 2 eggs
- 1 milk
- 1/8 nutmeg
- 3 baking powder
- 1 salt
- 3 3/4 flour
Instructions:
1. Cream 1 tablespoon shortening and 1/2 cup sugar. Beat t2 eggs into mixture and then add remaining sugar and the milk.
2. Sift together nutmeg, baking powder and salt to three cups flour. Mix thoroughly.
3. Add to first mixture with remaining 3/4 cup flour to make a soft dough.
4. Roll into 1/3 inch thickness. Shape with doughnut cutter.
5. Fry in deep fat (350 - 370 F) for 3 minutes, turning as soon as they are browned on the underside.
6. Move doughnuts to a sheet paper towel and let stand.
7. OPTION: Drop hot doughnut onto a plate of sugar, lightly tap off excess then place on paper towl, sugar side up.
Title: Whipped Shortbread
Ingredients:
- 1/2 unsalted butter
- 15 cornstarch
- all-purpose flour
- powdered sugar
- vanilla
Instructions:
1. Preheat the oven to 350 degrees F. Slice the candied cherries in half. In a large bowl, or the bowl of a stand mixer, cream the butter until smooth and fluffy. Add the corn starch, flour, powdered sugar, and vanilla, and whip until light and fluffy. Make sure to whip the dough until it comes together into a ball and isn't crumbly at all (see Notes).
2. Roll the dough into small balls, about 1 tablespoon each, and place them about 2 inches apart on an ungreased cookie sheet. Dip a fork into a small bowl of flour and press the cookies down with it to flatten them. Make sure to dip the fork into the flour and shake off the excess before flattening each cookie so that it doesn’t stick. Place half a cherry in the middle of each cookie, pressing it down lightly.
3. Bake for 12-14 minutes. Allow to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely. Store cookies in an airtight container at room temperature for 7 days, or freeze for up to 3 months.
4. Notes.
5. Be sure to measure the flour correctly for these cookies. I use the dip and sweep method to measure my flour (fluff up the flour in the bin first, then scoop with your measuring cup and level it off with a knife or flat edge). I also measure my powdered sugar and cornstarch this way. I've included the weights as well, so you can use a kitchen scale instead if you have one.
6. When whipping the dough, be sure to keep whipping until the dough has come together into a ball and is light and fluffy. It will be crumbly at first but will be smooth after whipping it for 2-3 minutes in a stand mixer or food processor, or 4-5 minutes with an electric mixer.
7. If candied cherries aren't your thing, chunks of chocolate are good, or nothing at all - the cookies are great on their own too!
Title: Plum & Coconut Cake
Ingredients:
- 10 -15 plums
- 125 butter
- 1 sugar
- 1 vanilla essence
- 3 eggs
- 1 1/2 self-raising flour
- 125 milk
- 1 1/2
Instructions:
1. Preheat oven to 180o Celsius
2. Grease and line the base of a 24cm springform cake pan with non-stick paper.
3. Combine flour, sugar and coconut in a mixing bowl. Stir in the melted butter, eggs, milk and vanilla and mix well.
4. Spread half the mixture in cake pan. Scatter plums over mixture. Spread remaining mixture over plums.
5. If have extra plums cut into segments and arrange over the top of the cake.
6. Bake for 1 hour or until cooked when tested with a skewer.Cover with foil if it is overbrowning and still not cooked.
7. Stand for 10 minutes in a pan before releasing the springform. Serve sliced, warm or at room temperature.
8. Delcious with custard or cream.
Title: Best Birthday Cake (Smitten Kitchen)
Ingredients:
- 4 cake flour
- 2 cake flour
- 2 baking powder
- 1 1/2 baking soda
- 1 table salt
- 1 unsalted butter
- 2 sugar
- 2 pure vanilla extract
- 4 eggs
- 2 buttermilk
Instructions:
1. Preheat oven to 350°F
2. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.).
3. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition.
4. At low speed, beat in buttermilk until just combined (mixture will look curdled).
5. Add flour mixture in three batches, mixing until each addition is just Incorporated.
6. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles.
7. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes.
8. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
Title: Banana Ice Cream Crepes
Ingredients:
- 3/4 flour
- 3 sugar
- 1/8 salt
- 3/4 milk
- 1 1/2 butter
- 3 eggs
- 3 -5 bananas
- vanilla ice cream
Instructions:
1. MIx dry ingredients for the crepes.
2. Melt the butter, and let it cool some.
3. Whisk the milk and eggs together.
4. Add the butter into the milk/egg mixture.
5. Slowly mix in the dry ingredients.
6. Heat pan to medium heat and spray pan with cooking spray.
7. Pour batter onto heated pan, making sure they are spread out and thin.
8. Once bottom side is browned, flip to next side.
9. Allow your finished crepes to cool slightly.
10. Once crepes are cool, scoop ice cream in small scoops and place in the center of the crepe. Roll it like a burrito.
11. Shower the crepe(s) with bananas.
12. Add whip cream on top.
13. Add chocolate sauce to finish the dish.
14. And enjoy!
Title: Gourmet's Buttermilk Cookies
Ingredients:
- 3 all-purpose flour
- 1 lemon zest
- 1/2 baking soda
- 1/2 salt
- 3/4 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 2/3 buttermilk
- 1 1/2 confectioners' sugar
- 3 buttermilk
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350 degree with rack in middle. Butter 2 large baking sheets.
2. Whisk together flour, zest, baking soda and salt.
3. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 2 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
4. Drop level tablespoons of dough about 1 1/2 inch apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.
5. Glaze cookies: Whisk together all glaze ingredients and brush onto tops of warm cookies.
6. Let stand until cookies are completely cooled and glazed is set.
7. Cookies are best the day they're made but can be frozen, wrapped well, up to 1 month.
Title: Sonn Bakkels
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1/8 cardamom
- 2 flour
- 1/4 salt
- 4
- 1/2
- 3
Instructions:
1. Preheat oven to 400°F.
2. Cream butter until light.
3. Add sugar gradually and cream again.
4. Add egg and beat well.
5. Stir in flour, cardamom and salt.
6. Add mashed almonds, flavoring and cream.
7. Blend thoroughly.
8. Chill.
9. Press into Sonn Bakkels forms (a fluted round pan about an inch deep and 3 inches in diameter) to 1/4 inch thickness.
10. Bake for 20 minutes.
Title: Raspberry Icebox Dessert
Ingredients:
- 2 raspberry gelatin powder
- 2 boiling water
- 3 fresh raspberries
- 2 frozen raspberries
- 1/4 graham cracker crumbs
- 1/2 brown sugar
- 1 1/2 butter
- 1 milk
- 1 instant vanilla pudding
- cream cheese
Instructions:
1. In a bowl, combine the gelatin and water; stir until gelatin is dissolved.
2. Fold in the raspberries.
3. Refrigerate for 1 hour or until syrupy.
4. In a small bowl, combine the cracker crumbs, brown sugar and butter.
5. Press into a greased 13x9x2 inch dish.
6. In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes.
7. In another mixing bowl, beat the cream cheese until smooth.
8. Gradually add the pudding.
9. Spread over crust.
10. Spoon gelatin mixture over the top.
11. Chill until set.
12. Refrigerate leftovers.
Title: Cherry-Pistachio Wedding Cookies
Ingredients:
- 1 1/2 cake flour
- 2/3 all-purpose flour
- 1 1/4 powdered sugar
- 2 cornstarch
- 1/4 salt
- 1/2 butter
- 3 vanilla extract
- 1 1/2 dried tart cherry
- 1/2 pistachios
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.
3. Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.
4. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.
5. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.
Title: Summer Fruit Cream Pie
Ingredients:
- 1 1/2 graham cracker crumbs
- 5 unsalted butter
- 1/4 sugar
- 1/8 salt
- 1 sugar
- 3 cornstarch
- 2 cornstarch
- 1/4 salt
- 2 3/4 cinnamon
- 4 unsalted butter
- 1/8 blueberries
- 4 raspberries
- 1/2 blackberry
- 1/2 sugar
- 1/2 fresh lemon juice
- 1 1/2 salt
- 1 1/3
- 2
Instructions:
1. GRAHAM CRACKER CRUST:
2. Preheat oven to 350F Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
3. Firmly press mixture in bottom and up sides pf 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12-14 minutes. Let cool completely on wire rack.
4. FILLING:
5. Whisk sugar, cornstarch and salt in a medium saucepan; whisk in milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total, about 2 minutes after it comes to a boil.
6. Whisk yolks in a medium bowl until combined. Pour in mik mixture in a slow, steady stream, whisking until completely incorporated. Return the mixture to the saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
7. Immediately remove from heat, and stir in cinnamon. Add butter, 1 tablespoons at a time, whisking until butter melts before adding another piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 20 minutes. Gently fold in berries, until even distributed,.
8. Pour custard into graham cracker crust. Press plastic wrap directly on surface of custard. Refrigerate unril custard filling is chilled and firm, at least 4 hours or overnight.
9. PEACHES IN SYRUP:
10. Prepare an ice-water bath. Bring a pot of water to a boil. Cook peaches, 3 at a time, for 1 minute. Transfer to an ice-water bath. Peel, halve and pit peaches. Cut each half into six wedges.
11. Bring peaches, sugar, lemon juice and a pinch of salt to a simmer in medium saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves, about 2 minutes. Transfer to a bowl. Let cool completely, cover and refrigerate overnight.
12. Prepare an ice-water bath. Transfer peach mixture to a medium saucepan, and bring to a boil. Skim foam from surface. Cook, stirring occasionally, until peaches are tender, 8-10 minutes. Return peach mixture to the bowl, and let cool in ice-water bath. What is not used can be refrigerated for up to 2 weeks.
13. Spoon 1 cup peach mixture into center of pie and serve immediately.