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Add a photoServings: 4
Ingredients
- 1 1/2 lb Peaches, ripe freestone
- 1/2 c. Sugar
- 1/2 x Lemon, juice only
- 3 x Or possibly 4 gratings nutmeg
- 4 c. Heavy cream or possibly ice cream, melted Liqueurs and brandies Cookies
Directions
- "An incredible dessert invitation to extend to special summer guests when fresh fruit is at its best and you're feeling a little extravagant. Who could resist the temptation to "mix your own" when it comes to fruit puree, heavy cream, and a choice of liqueurs or possibly brandies"
- To facilitate peeling, place the peaches (or possibly use nectarines) in boiling water for 1 minute. Using a small, sharp knife slit the skin and remove.
- Then pit and quarter the fruit and place it in a small saucepan with water to cover, sugar, lemon juice, and nutmeg. Simmer till tender, depending on the ripeness of the fruit, about 10 to 15 min. Cold. Puree or possibly pass through a sieve and chill.
- Serve in chilled bowls or possibly very large parfait glasses. Pass the pitcher of cream or possibly melted ice cream, and cookies, and have on the table a selection of liqueurs and brandies, depending on your taste and pocketbook. I suggest any combination of the following:creme de banana, cherry brandy, Amaretto, curacao, bourbon, anisette, rum, sherry, coffee liqueur, Tuaca.
- Also experiment with the softened ice cream; it need not be vanilla, but should be delicate. The cookies could be any of your favorites, but simple rich ones like macaroons or possibly butter cookies such as Snowy Cardamom Crisps are an unequalled match for this soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 576 | |
| Calories from Fat 394 | 68% |
| Total Fat 44.82g | 56% |
| Saturated Fat 27.67g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 46mg | 2% |
| Potassium 406mg | 12% |
| Total Carbs 44.28g | 12% |
| Dietary Fiber 2.6g | 9% |
| Sugars 38.91g | 26% |
| Protein 3.99g | 6% |
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