An attractive and light dessert, Iced Peaches is easy and quick to make.
8 oz. crushed macaroons
5 fl. oz. double cream , stiffly whipped
28 oz. canned white peach halves
2 fl. oz. kirsch
2 teaspoons soft brown sugar
½ teaspoon ground cinnamon
1 teaspoon arrowroot, dissolved in
1 tablespoon warm water
In a small mixing bowl, combine the crushed macaroons and 4 fluid ounces of the cream. Press the mixture into the bottom of a deep, 6-inch pie dish.
Drain the peaches and reserve the liquid. Arrange the peach halves on top of the macaroon mixture and set aside.
In a small saucepan, mix together the kirsch, brown sugar, cinnamon, arrowroot and 4 fluid ounces of the reserved peach liquid. Set the pan over moderate heat and cook, stirring constantly, for 7 to 8 minutes, or until the sauce is thick and smooth.
Remove the pan from the heat. Pour the sauce evenly over the peach halves in the dish.
Fill a forcing bag, fitted with a small star-shaped nozzle, with the remaining cream and pipe it decoratively around the peaches. Chill the pie in the refrigerator for 1 hour before serving.
Iced Pineapple with Orange Syrup
Quickly made and attractive, Iced Pine-apple with Orange Syrup, is perfect to serve as a light and refreshing dessert at a dinner party. Serve it with brandy flavoured whipped cream and almond biscuits .
1 large, or
2 small, pineapples, peeled, cored and cut into
½ inch rings
8 oz. sugar
8 fl. oz. water
4 thin-skinned oranges, unpeeled and cut into
½ inch slices
1 oz. toasted, slivered almonds
2 tablespoons orange-flavoured liqueur
1 tablespoon brandy
Arrange the pineapple rings in a large, shallow serving dish.
In a large saucepan, dissolve the sugar in the water over moderate heat, stirring constantly with a wooden spoon. When the sugar has dissolved, bring the syrup to the boil and add the orange slices, overlapping them so that they are covered by the syrup. Reduce the heat to low and simmer the oranges for 20 minutes or until the pith and skin are tender when pierced with a knife.
Remove the orange slices from the syrup with a slotted spoon and lay them neatly, overlapping the edges, over the pineapple rings.
Increase the heat to moderately high and boil the syrup for 10 to 15 minutes or until it turns a pale golden brown colour.
Remove the pan from the heat, stir in the almonds and pour the syrup over the fruit. Leave to cool slightly.
Place the dish in the refrigerator to chill for at least 1 hour.
Sprinkle the fruit with the orange-flavoured liqueur and the brandy, and serve.