Peaches came up in conversation somehow before Thanksgiving, so that got me thinking. [No wisecracks about me thinking!] I like to make a tray of Kadayif for at least one of the holidays, so why not try a Peaches & Cream version? Because we always have so much food, even after sending everyone home with takeout, I decided to make a half batch.
Follow the Cream-Filled Kadayif recipe, cutting everything in half.
To incorporate the peaches, I drained two 15 oz. cans of Del Monte Freestone Sliced Peaches, reserving the syrup. I diced the peaches, tossed them with a little cinnamon, and folded them into the cream before filling the shell. Once baked, I replaced the water for the simple syrup with the peach syrup, reducing the sugar called for in the simple syrup to account for the sweetness of the peach.
When I got to my destination on Thanksgiving Day, I found that there was a bowl of peaches in the fridge, so I pirated a few slices to decorate the tops.
Although I did enjoy this version, I'm sure that fresh peaches when in season would be even better. I was a little disappointed that the syrup didn't have the effect I was expecting. I thought that would really push the peach flavor. Maybe some Peach Schnapps next time instead??? Sounds good to me!