White Peach Cream

An adaptation of a traditional New Orleans recipe, White Peach Cream is quick and easy to make, yet elegant enough to serve as a special dinner party dessert. Crisp sponge finger biscuits or Langues de Chats would be the ideal accompaniment.

4 white peaches, blanched, peeled, stoned and finely chopped

3 tablespoons brandy

3 tablespoons castor sugar

10 fl. oz. double cream , stiffly beaten

2 egg whites, stiffly beaten

Place the chopped peaches in a shallow dish and sprinkle over the brandy and 2 tablespoons of the sugar. Set aside.

Spoon the cream into a medium-sized mixing bowl and, using a metal spoon, fold in the egg whites, gently but thor- oughly. Fold in the peach mixture and spoon the dessert into a glass serving dish or individual serving dishes. Sprinkle over the remaining tablespoon of sugar. Chill the dessert in the refrigerator for 30 minutes before serving.

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