0.0 – 0 reviews • Dairy Recipes
| Level: |
Easy |
| Total: |
33 min |
| Prep: |
30 min |
| Cook: |
3 min |
| Yield: |
8 servings |
| Level: |
Easy |
| Total: |
33 min |
| Prep: |
30 min |
| Cook: |
3 min |
| Yield: |
8 servings |
Ingredients
- 4 medium-sized fresh ripe peaches
- 3 to 4 macaroons, crushed
- 1 level tablespoon sugar
- 1 to 2 tablespoons Cointreau
- 1/2 pint (1 cup) double cream
- 5 ounces Demerara (raw) sugar
Instructions
- Pour boiling water over the peaches and leave them for 1 to 2 minutes, then pour off the water and cover them with cold water. The skins should then be easily removed. Halve the peaches, discarding stones, and place in a single layer in an ovenproof dish, cut sides up.
- Mix the macaroons with the sugar and enough of the Cointreau to make a paste. Fill the peach cavities with the paste. If necessary the peach cavities can be made a little larger by removing some of the flesh, which should be finely chopped and added to the paste.
- Whip in the cream and spread over the peaches. Put the peaches to chill in the refrigerator.
- When ready to serve, sprinkle Demerara sugar over the cream and place under a preheated broiler until the sugar melts.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
261 |
| Total Fat |
14 g |
| Saturated Fat |
9 g |
| Carbohydrates |
34 g |
| Dietary Fiber |
2 g |
| Sugar |
31 g |
| Protein |
2 g |
| Cholesterol |
41 mg |
| Sodium |
37 mg |
| Serving Size |
1 of 8 servings |
| Calories |
261 |
| Total Fat |
14 g |
| Saturated Fat |
9 g |
| Carbohydrates |
34 g |
| Dietary Fiber |
2 g |
| Sugar |
31 g |
| Protein |
2 g |
| Cholesterol |
41 mg |
| Sodium |
37 mg |
