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    Home » Recipes » Slices

    Peach Slice

    Published: Jul 13, 2023 by Libby Hakim · Leave a Comment

    Jump to Recipe Print Recipe

    This pretty Peach Slice is perfect for parties! Canned peaches are the star of the show in this no-bake dessert that looks fancy and tastes fabulous.

    peach slice served with cream.

    The Recipe for Peach Slice

    I came across the idea for this Peach Slice in a Nestle ad I found in a New Idea magazine dating back to 1979.

    It looked so absolutely delicious.

    But it didn't quite work out as pictured.

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

    Here's the original recipe pictured below, but please note that my tried and tested Peach Recipe (as pictured above) can be found in the recipe card at the end of this post.

    peach slice recipe.

    I was disappointed as the slice looked amazing, and I am a fan of canned peaches.

    So I came up with an idea to take some elements from the original recipe and combine it with my Jelly Slice recipe.

    The result was something special!

    The ingredients for Peach Slice

    To make my version of Peach Slice, you'll need:

    • plain biscuits (Arrowroot, Nice, Marie or a combination of those work well)
    • cornflake crumbs
    • butter
    • condensed milk
    • lemon juice
    • gelatine powder
    • canned sliced peaches
    • jelly crystals (lemon or another preferred flavour)
    • boiling and cold water.
    ingredients for peach slice.

    How to make Peach Slice

    Start with the jelly

    Start by preparing the jelly topping.

    Mix the jelly crystals with the boiling water and then cold water until crystals are dissolved. Note that we are making up the jelly using 50ml less water than the instructions on the package.

    Leave the jelly out so it cools to room temperature.

    Make the base

    Grease a square tin (23 x 23cm) and line base with two layers of baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).

    Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor.

    Add the cornflake crumbs (I buy the packaged cornflake crumbs but you could also make your own from corn flakes) and stir to combine.

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

    Press the crumb mixture into the bottom of the tin and smooth with the back of a metal tablespoon. Place into the fridge.

    Make the filling

    Pour the condensed milk into a bowl. Add the lemon juice and use a whisk to combine.

    Dissolve the gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use the whisk to combine.

    making peach slice.

    Remove the tin from the fridge and pour over the filling mixture.

    Drain the peaches and place ⅔ of them into the filling. Return to fridge for at least one 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 one hour, remove the tin from the fridge.

    Pour the jelly over the second layer of the slice.

    TIP: Pour onto a metal spoon to break up the flow and avoid the direct flow creating a hole in the filling layer of the slice.

    making peach slice.

    Place the remaining peaches into the jelly layer.

    Return to the fridge to set.

    Waiting, waiting

    Allow to set for at least 6 hours.

    I know, I know. I'm not very patient either. But you need to wait here so your slice cuts up nicely and holds together.

    Remove the slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin.

    TIP: If this method doesn't work, cut one row in the tin and then use a spatula to remove the remaining slice.

    Cut into 24 pieces using a sharp knife.

    peach slice on wooden board.

    Serve cold on its own, or plate it up with a dob of fresh cream and mint leaves to create a truly lovely dessert.

    Recipe FAQs

    Q. How long will this slice keep for?

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

    Q. Do I need to store it in the fridge?

    Yes, store in an airtight container in the fridge. If you serve this slice on a platter be sure to get the leftovers back in the fridge pronto to avoid the jelly melting.

    Q. What else can I make with canned fruit?

    I also use canned peaches in my Classic Trifle.

    If you are wanting recipes with canned pineapple, check out my recipes for Ambrosia Salad, Pineapple Balls and Carrot Cake.

    Canned fruit salad can be transformed into Fruit Salad Balls, while canned mandarin segments are out of this world in Heavenly Hash.

    peach slice on table.
    peach slice.

    Peach Slice

    Libby Hakim
    An easy, no-bake slice recipe where canned peaches are the star ingredient.
    5 from 2 votes
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    Prep Time 15 minutes mins
    Cooling time 6 hours hrs
    Total Time 6 hours hrs 15 minutes mins
    Course Dessert
    Cuisine American, Australian
    Servings 24 pieces
    Calories 195 kcal

    Equipment

    • square tin (23 x 23cm approx)

    Ingredients
      

    Biscuit Base

    • 125 grams plain biscuits (Arrowroot, Nice, Marie or a combination of those work well)
    • 1 cup cornflake crumbs (140 grams)
    • 200 grams butter, melted

    Filling

    • 395 gram tin of condensed milk
    • ½ cup lemon juice (juice from approx 2 large lemons)
    • 2 teaspoons gelatine powder
    • ½ cup boiling water
    • 700 grams canned sliced peaches, drained

    Jelly Topping

    • 85 gram packet jelly crystals (lemon or another preferred flavour)
    • 250 ml boiling water (1 cup)
    • 150 ml cold water

    Instructions
     

    • Prepare the jelly topping by mixing the jelly crystals with the boiling water and then cold water until crystals are dissolved. Note that we are making up the jelly using 50ml less water than the instructions on the package.
    • Leave the jelly out so it cools to room temperature.
    • Grease a square tin (23 x 23cm) and line base with two layers of baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
    • Crush the biscuits until they resemble fine breadcrumbs using a rolling pin, chopper or food processor. Add the cornflake crumbs (I buy the packaged cornflake crumbs but you could also make your own from corn flakes) and stir to combine.
    • Add melted butter to the crumbs and stir to combine.
    • Press the crumb mixture into the bottom of the tin and smooth with the back of a metal tablespoon. Place into fridge.
    • Pour condensed milk into a bowl. Add the lemon juice and use a whisk to combine.
    • Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use the whisk to combine.
    • Remove the tin from the fridge and pour over the filling mixture. Place ⅔ of the peaches into the filling. Return to fridge for at least one hour to set.
    • Once jelly has reached room temperature and filling has been in fridge for at least one hour, remove the tin from the fridge.
    • Pour the jelly over the second layer of the slice. (TIP: Pour onto a metal spoon to break up the flow and avoid the direct flow creating a hole in the filling layer of the slice). Place the remaining peaches into the jelly layer.
    • Return to the fridge and allow to set for at least 6 hours.
    • Remove slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin. (TIP: If this method doesn't work, cut one row in the tin and then use a spatula to remove the remaining slice.) Cut into 24 pieces using a sharp knife.

    Notes

    1. Serve cold on its own, or plate it up with a dob of fresh cream and mint leaves to create a truly lovely dessert.
    2. You can make this slice in advance as it should keep in the fridge for up to five days.
    3. Store in the fridge, particularly if the weather is warm. If you serve this slice on a platter be sure to get the leftovers back in the fridge pronto to avoid the jelly melting.
    4. Make sure you use the lesser quantity of water when making up the jelly as indicated in this recipe. Do NOT make up the jelly according to the packet instructions as it will not set firm enough to cut into a slice.
    5. Make sure you drain the peaches as instructed.
    6. Don't be tempted to rush this recipe. You need to make sure all layers have set to get that lovely and defined layered effect.

    Nutrition

    Calories: 195kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 24mgSodium: 180mgPotassium: 132mgFiber: 1gSugar: 15gVitamin A: 524IUVitamin C: 6mgCalcium: 56mgIron: 3mg
    Tried this recipe?If you love it, let me know!

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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