Much too sweet

Friday night I had guests for dinner and committed a cardinal sin:  I made a recipe without testing it first. 

The recipe was for peach crisp.  Apple crisp is an old favorite of mine, but did I use my tried and true recipe and just substitute peaches?  Nooooooooooo!  Instead, I took this one from a 1997 Taste of Home annual.  Now, granted, food from the heartland isn't known for being the most healthy -- but peaches, for goodness sake!  They're good for you.

As I was making the dessert, I frowned at the amounts of sugar the recipe called for.  In fact, I used one quarter less sugar in the filling, and a quarter less in the topping (1/2 cup less sugar), and since the filling called for the syrup from the canned peaches (and I made the mistake of buying peaches in heavy syrup, I dumped half of said syrup down the drain and substituted water.  The result -- a dessert that was still far too sweet for me to really enjoy. 

Mind, you, I LOVE dessert -- and it shows.  (I've got a conference to go to in a month, and starting today, I've hit the treadmill in an effort to lose a few pounds.)  The truth is, we rarely eat dessert just because we eat too much of everything else.  (And, in fact, my favorite "dessert" is actually a graham cracker.)

It's doubtful I'll ever make this recipe again.  But if I should -- I'd knock out at least another 1/2 cup of the sugar -- and ditch the heavy (made lighter) syrup.  No wonder there's a diabetes epidemic in this country.

Comments

[Liz Eng]

Did your guests enjoy it? Maybe you can use the experience in a future book!
~Liz

[Lorraine]

My mother said it sent her blood sugar sky high. I don't doubt it.

[Liz Eng]

Oh, another thing -- it sounds as if you used a regular can of peaches instead of "pie filling" peaches found in the baking aisle. Could that be the problem?
~Liz

[Lorraine]

No, this recipe called for regular canned peaches. I usually buy them in pear juice, but somehow grabbed the wrong can at Wegmans. (My Bad!) When I make apple crisp, I use fresh apples -- and my good old Betty Crocker recipe (from a book I got at age 12). I'm sticking with Betty from now on.