Instructions: Trim fat from steaks. In skillet cook trimmings till about 2 tablespoons fat accumulate; discard trimmings. Brown steaks on both sides in hot fat. Sprinkle with basil, salt and pepper. Drain peaches, reserving syrup. Place peaches in crockery cooker, place meat atop. Combine reserved peach juice, vinegar, and bouillon granules; pour over steaks. Cover; cook on LOW heat setting for 8 hours. Arrange steaks and peaches atop rice on platter; keep warm. Garnish with snipped parsley, if desired. Skim excess fat from cooking liquid in saucepan blend cold water slowly into cornstarch; stir in the hot liquid. Cook and stir till thickened and bubbly. Serve with steaks.

Makes 4 servings.

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