Peach syllabub

2 Servings

Ingredients

Quantity Ingredient
2 larges Ripe peaches
2 tablespoons Brandy
2 tablespoons Honey
⅓ cup Heavy cream
¼ cup Confectioners' sugar
1 Egg white

Directions

1. Drop peaches into boiling water for the count of five. Remove to ice water and slip off skins. Halve, remove pits, and slice into a bowl.

2. Combine brandy and honey and stir into peaches to coat all slices.

Cover tightly and refrigerate.

3. Just before serving, whip cream until it holds soft peaks, gradually adding half the sugar.

4. Beat egg white until stiff while gradually adding remaining sugar, Fold cream and egg white mixture together and pour over fruit.

Serve at once.

Serves 2.

From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 9/93

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