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Simply decadent!


Garnish at the bottom of the dish

1/4  Cup      Brown sugar

1/3  Cup      Half-salt butter

1   box        Peaches in syrup in drained halves 

(fresh peaches in season or pears could also be used)

1  Pot           Nutra-Fruit maraschino cranberries (syrup and fruit)


2      cups   Plain flour

2  vs. at table   Baking powder

2  vs. at table   Softened semi-salted butter

2               Eggs

2/3   Cup     Sugar 

1      Cup     Milk

1/4   Cup     Peach syrup

1/3   Cup     Diced peaches





Vegan alternative at the bottom of the recipe!


Vegan version:

For the filling, replace the butter with vegetable butter.

For the dough, replace the milk with oat milk, the eggs with  2 tbsp. of chia seeds diluted in 2 tbsp. tablespoon of water. 

renversé aux pêches et canneberges au marasquin


Heat the oven to 350 F and put the rack in the center of the oven.
Use a 2 '' deep, 8 '' x square pyrex pan.
  8 in.


Slice the peaches into quarters and place them at the bottom of the dish to cover the bottom.

Mix the casonnade and butter until smooth, then add the entire jar of maraschino cranberries. Pour over the peaches and divide the c ananberries over the  m arasquin .

Combine flour, baking powder and set aside. Beat the eggs and the sugar and add the peach syrup and the milk.  Dice the peaches and add them to the flour mixture. 
COOK: 40-45 minutes or until knife comes out clean, then let cool.

Serve warm with ice cream!

Good tasting!

NUTRA-FRUIT products you will need to make this wonderful recipe.

marasqui b.png
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