A simple but rich dessert, Peches aux Macarons (pehsh oh mah-kar-ohn) may also be served in a precooked flan case.
6 peaches, blanched, peeled, halved and the stones removed
6 tablespoons redcurrant jelly dissolved in 1 tablespoon peach brandy
10 fl. oz. milk vanilla pod eggs
2 egg yolks
2 oz. sugar
1 tablespoon flour
1 oz. butter
6 oz. crushed macaroons
1 teaspoon almond essence
First make the filling. In a medium-sized saucepan, scald the milk with the vanilla pod over moderate heat (bring to just below boiling point). Remove the pan from the heat. Set aside to cool slightly. Remove and discard the vanilla pod.
In a medium-sized mixing bowl, beat the eggs, egg yolks and sugar together with a wooden spoon until the mixture is pale and thick. Stir in the flour.
Gradually pour the cooled milk into the egg mixture, stirring constantly. Return the custard to the pan and bring to just under boiling point, stirring constantly.
Remove the pan from the heat and beat the thickened custard until it is smooth. Beat in the butter, macaroons and almond essence. Spoon the custard mixture into a bowl and set aside to cool. When the mixture is cool, cover the bowl and put it in the refrigerator for 30 minutes.
Place the peach halves in the refrig-erator and chill them for 30 minutes.
Arrange the peach halves, cut sides up, on a chilled serving dish and spoon equal quantities of the filling into them.
Pour equal amounts of the redcurrant jelly mixture over each filled peach.