Frozen Peaches with Cream

Ingredients

• twelve very ripe peaches
• eight ounces of sugar
• half a pint of water
• one pint of good, thick cream

Method

1. 1

   Plunge twelve very ripe peaches into hot water to remove skins.

2. 2

   Mash the peaches through a colander; add eight ounces of sugar and stir until dissolved.

3. 3

   Add half a pint of water; freeze and stir until frozen hard.

4. 4

   Add one pint of good, thick cream and stir until thoroughly mixed.

5. 5

   Repack the can and stand aside for an hour to ripen.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 25. The excerpt below is the record exactly as published.

FROZEN PEACHES WITH CREAM Plunge twelve very ripe peaches into a kettle of hot water; this will allow the skins to be easily removed. Mash the peaches through a colander ; add to them eight ounces of sugar ; stir until the sugar is dissolved; add half a pint of water; put the mixture in the freezer and stir until it is frozen rather hard. Add one pint of good, thick cream

Cook this with the app: pantry check, scaling, and the assistant.