Saturday, September 3, 2011

Melocotones Borrachos - Brandied Peaches & Cream Recipe

This translates as drunken peaches and makes a lovely dessert. At this time of year we prefer to use fresh ripe peaches. Serves six.

1 small sponge cake
1 can (16 oz.) peaches - or equivalent fresh ripe peaches
3 eggs, beaten
2 T. cornstarch
3 T. apricot jam
1/4 cup brandy
1 cup milk
5 oz. sugar
A few drops vanilla extract
3 T. water

Step 1. Lay sponge cake on a china plate and sprinkle with the brandy. Lay sliced peaches on top of the cake.

Step 2. In a saucepan, mix the milk with the peach syrup, add 3 eggs and 3 oz. of sugar. Blend the cornstarch with a little of the syrup, making a  smooth paste. Slowly add to the saucepan, stirring constantly, until very smooth. Cook over low heat, bringing to a boil for only one minute. Remove from heat, stir in vanilla and pour over sponge cake.

Step 3. In a small saucepan, put 3 tablespoons water, apricot jam and 2 oz. sugar. Cook over low heat one minute and pour over cream. Chill in refrigerator and serve very cold.

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