Halloween creature eggs

6 servings

Ingredients

Quantity Ingredient
6 eaches Or 12 canned peach halves and 1/3 cup of the syrup

Directions

FROM: SHELLEY RODGERS

(OR for small creature eggs, use apricot halves instead and double up) ½ cup orange-flavored liqueur, such as Cointreau, optional 1 cup whipping cream 2 tsp powdered sugar ½ tsp vanilla Put peaches/apricots, cut side down, and syrup in an 8-inch square pan.

Add liqueur; cover and chill 6 hours or up to overnight. With an electric mixer, whip cream, sugar and vanilla until cream holds soft peaks. Spoon ⅙ of the cream onto each of 6 salad plates and spread out to form a disk about 4 inches across for 'egg whites'. With slotted spoon, lift peaches/apricots from syrup and arrange 1 peach or 2 apricots ('double yolks'), round side up, in the center of cream on each plate to make 'yolks'. Pour syrup into a small pitcher and offer to pour onto individual portions. Makes 6 servings. My notes: this is *especially* effective if black plates are used. They really look like sunny-side-up eggs! And the Cointreau adds a delightful taste sensation. [ Sunset magazine, Oct 1986] Submitted By PAT STOCKETT On 10-22-94

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