Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 | White bread slices -- firm; |
| Toasted | |
| ¼ cup | Shedd's spread country crock |
| Melted | |
| 1½ pounds | Peaches |
| ¼ cup | Brown sugar, packed |
| 1 teaspoon | Ground ginger |
| 1 teaspoon | Lemon juice |
| ½ pint | Raspberries |
In medium bowl, tear toast into coarse crumbs; toss with margarine, then set aside. Over a 2qt microwave-safe baking dish to catch juices, peel, pit and slice peaches. Sprinkle with sugar, ginger and lemon juice; toss to combine, let stand 1 minute. Cook uncovered, on High 8 to 10 minutes, until peaches are soft and mixture is bubbly. Add the raspberries and stir to coat. Sprinkle toast mixture over all. Cook uncovered on High 3 to 5 minutes until mixture is again bubbly. Let stand 5 minutes or more before serving. Serve, if desired with vanilla ice cream Recipe By : First 8/1/94
From: Date: 05/28 File