A collection of summer recipes gathered from friends or concocted at home. BAKED PEACHES WITH ORANGE LIQUEUR (8 servings) 16 fresh peach halves 1 cup slivered almonds 1/2 cup orange liqueur 1/2 cup peach nectar Whipped cream or vanilla ice cream for topping

Cut peaches in half and remove pits. Lay the halves, cut side up, in a greased 9-by-13-inch baking dish. Fill each peach cavity with almonds. Combined liqueur and nectar and spoon over peaches. Bake at 250 degrees for 2 hours, basting frequently. Serve the peaches chilled, plain or if you cannot resist gilding the lily, topped with whipped cream or ice cream. BARBECUED LAMB WITH PLUM SAUCE 1 can (1 pound 14 ounces) purple plums 1/4 cup fresh lime juice 1 teaspoon Worcestershire 3/4 teaspoon dried basil 1 clove garlic, crushed 1 1/2 tablespoons light corn syrup 1 leg of lamb (about 7 pounds)

Drain the liquid from the plums, reserving the syrup. Pit the plums and puree them in the blender with the reserved syrup and all the remaining ingredients, but the lamb. Roast the lamb on a spit or in a covered outdoor grill until meat is cooked to taste, from 2 to 3 hours. During last hour of grilling, baste lamb with plum sauce. DEVILED BURGERS (16 hamburgers) 4 pounds ground beef 1/2 cup mayonnaise 1 tablespoon prepared mustard 3 tablespoons finely chopped green pepper 2 tablespoon finely chopped pimiente 1/2 teaspoon dill weed 1/4 teaspoon hot pepper sauce

Shape beef into 16 patties. Combine remaining ingredients to make a sauce. Grill the hamburgers over hot coals on one side only. Turn patties and top each with sauce. Grill until done.