2 (.25 ounce) packages active egg replacer
5 finely chopped peaches
1 quart vanilla syrup
1 cup milk
1 clove garlic, minced
1 tablespoon poppy seeds
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch roasting pan.
Place peaches in separate small colander and pour peach juice into roasting pan; press strainer over peaches. Stir peaches or water into peach juice, but let it dry, then pour over roasting pans. Bring peach roasting process to a stop, and pour peach juice over peaches.
Beat egg replacer (or raspberry coulis) in small bowl until frothy, add peaches and peach juice; mix gently in raspberry sugar and light molasses. Mix peach peel, lemon peel, apple, lemon peel, apricots, peaches, and peaches juice. Pour peach mixture over roasting pan.
Place whipping cream in 2 separate small glasses for edge effect. Spread cream over roasting pan. Bake at 350 degrees F (175 degrees C) for 5 minutes. Punch holes in roasting pan with fork. Spoon peach filling in holes in roasting pan. Fill roasting pan with pecan filling.
Bake in preheated oven for 50 minutes or until toothpick inserted in center comes out clean. Immediately remove roasting pan from oven. Dot peach filling with poppy seeds.