Peach Slices Recipe | Cooking with Nana Ling

This pretty peach slice is perfect for parties! Canned peaches are the star of this no-bake dessert that looks chic and tastes fabulous.

The recipe for peach slices

The idea for this piece of peach came to me through a Nestlé ad in New Idea magazine in 1979.

It looked so absolutely delicious.

But it didn’t quite work out as shown.

It was sloppy and didn’t hold together very well. And the cream cheese filling felt a bit heavy.

Here’s the original recipe pictured below, but please note that my tried-and-true peach recipe (as pictured above) can be found in the recipe card at the bottom of this post.

I was disappointed because the slice looked amazing and I’m a fan of canned peaches.

So I came up with the idea of ​​taking some elements from the original recipe and combining them with my jelly slice recipe.

The result was something special!

The ingredients for peach slices

To make my version of Peach Slice you will need:

• simple biscuits (Arrowroot, Nice, Marie or a combination of these work well)
• Cornflakes Crumbs
• butter
• condensed milk
• lemon juice
• gelatin powder
• sliced ​​canned peaches
• jelly crystals (Lemon or other preferred flavor)
• boiling and cold Water.

How to make peach slices

Start with the jelly

Start by preparing the jelly topping.

Mix the jelly crystals with boiling water and then with cold water until the crystals have dissolved. Note that we use 50ml less water to prepare the jelly than stated on the pack.

Leave the jelly outside to cool to room temperature.

Make the base

Grease a 23cm x 23cm square tin and line the bottom with 2 sheets of parchment paper, leaving the parchment overhanging on both sides (to make it easier to remove once it’s ready to cut).

Using a rolling pin, food processor, or food processor, crush the cookies until they resemble fine breadcrumbs.

Add the cornflake crumbs (I buy the prepackaged cornflake crumbs, but you can make your own cornflake crumbs) and stir.

Next, add the melted butter to the crumbs and stir.

Press the crumb mixture into the bottom of the mold and smooth out with the back of a metal spoon. Put something into the fridge.

Make the filling

Put the condensed milk in a bowl. Add the lemon juice and mix with a whisk.

Dissolve the gelatine in the boiling water and then add it to the lemon and condensed milk mixture. Mix with the whisk.

Take the can out of the fridge and pour the filling mixture over it.

Drain the peaches and add 2/3 of them to the filling. Place in the fridge for at least an hour to set.

Add the jelly topping

Once the jelly has reached room temperature and the filling has been in the fridge for at least an hour, remove the jar from the fridge.

Pour the jelly over the second layer of the disc.

TOP: Pour onto a metal spoon to stop the flow and avoid direct flow creating a hole in the fill layer of the disc.

Place the remaining peaches in the jelly layer.

Place back in the fridge to set.

Wait wait

Leave to harden for at least 6 hours.

I know, I know. I’m not very patient either. But you’ll have to wait here for your piece to cut well and hold together.

Remove the disc from the mold using the excess parchment paper to release the entire disc from the mold.

TOP: If this method doesn’t work, cut a row into the shape and then remove the remaining slice with a spatula.

Cut into 24 pieces with a sharp knife.

Serve cold on its own or top with a dollop of fresh cream and mint leaves for a truly delicious dessert.

Recipe FAQs

Q. How long will this piece last?

It should keep in the fridge for up to five days.

Q. Do I have to keep it in the fridge?

Yes, store in an airtight container in the fridge. If you serve this slice on a platter, make sure to put the leftovers back in the fridge right away so the jelly doesn’t melt.

Q. What else can I make with canned fruit?

I also use canned peaches in my Classic Trifle.

If you’re looking for canned pineapple recipes, check out my Ambrosia Salad, Pineapple Balls and Carrot Cake recipes.

Canned fruit salad can be turned into fruit salad balls, while canned tangerine segments in Heavenly Hash are out of this world.