My first attempt was to adapt the Lemon Wedges over Shortbread recipe with the peach syrup and peaches in place of the lemon juice and zest. I cut the sugar in half since there is a lot of sweetness in the syrup and peaches and none of the sour of the lemon to contend with.
Never give up. Never surrender.
- Cutting the sugar in half was a good start, but it was still plenty sweet. Might try with no added sugar.
- The shortbread crust seemed to work fine. Since the filling didn't have the lemon tartness to contend with, it too might do with a skosh less sugar.
- I baked it in a rectangular pyrex in a parchment paper hammock. That was not wholly successful. I wanted something larger to account for the added volume of peaches. Perhaps if I had used two crossing piece that extended much beyond the pan it would have worked. (Funny, that is the way the directions in The New Best Recipe cookbook suggested doing it. But little OCD me couldn't help but take a scissors and trim the paper to the edge of the pan so it looked more tidy. Silly OCD me.)
- The filling didn't set fully. I'm not sure if it needed longer baking time, or if it was the peaches doing something nasty like releasing juices during the cooking process.
- Cut the sugar more in both the filling and the crust.
- Try a different pan, and/or use a criss crossed parchment hammock with long tails
- Sharon thinks I should purée the peaches into the filling.
- I wonder about adding the peaches late in the baking. Pre-heat them and arrange them on top for the last few minutes of baking.
- Or maybe glaze them.
- Or maybe I am close and just need to bake it longer.
- Maybe I could divide the recipe into quarters and do four experiments at once.