Meringued Peaches

Ingredients

• a piece of peach
• small pieces of preserved ginger
• a few drops of vanilla
• granulated sugar

Method

1. 1

   Hollow out rounds of sponge cake slightly in the middle, place a piece of peach on each, hollow side up.

2. 2

   Fill with preserved ginger.

3. 3

   Make meringue with egg whites and sugar, flavor with vanilla, and cover the peaches.

4. 4

   Sprinkle with sugar and cook in a slow oven until lightly browned for at least 10 minutes.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 736. The excerpt below is the record exactly as published.

a piece of peach on each, the hollow side uppermost. Fill the hollows with small pieces of preserved ginger and then proceed to make the meringue with the whites of eggs and sugar as directed in Recipe 2063. When ready, flavour with a few drops of vanilla, and pile some on the top of each peach, covering cake and fruit entirely. Sprinkle with granulated sugar and then cook them. Place the meringued peaches in a slow oven until lightly browned. They ought to be in the oven at least 10 minutes before the browning begins. Lift carefully and place on a lace-edged paper. Serve either hot or cold. Notes. — Other preserved fruits may be used instead of ginger, and the peach may be sprinkled with a little brandy or liqueur. Pears may be used instead of peaches, the sponge cake being cut in a form to suit. of scissors, and when set turn out. Whip the cream until thick, add the sugar and flavouring, and drain on a sieve for a short time. Then fill the little moulds with it, put a thin strip of angelica over each for a handle, and decorate with chopped pistachio nuts or crystallised violets. 2070. Peaches a la Chantilly (Peches & la Chantilly) 1 tin of peaches. Genoese pastry or sponge cake. Peach marmalade. 1 small glass sherry < liqueur. £ pt. double cream. Sugar. Vanilla. A few cherries. Angelica. The Foundation. — Take a round of Genoese pastry or sponge cake about the size of a des- sert plate and 2 or 3 inches in thickness. (This should be at least one day old.) Split it in two, and spread a good layer of peach marmalade between the slices. Sprinkle with the wine or liqueur, and allow this to soak for £ hour or so, keeping it in as cool a place as possible. Peach Marmalade. — Take two or three halves, or any broken pieces of peaches, and boil them in a saucepan with a little of their syrup until reduced to a thickish paste. Care must be taken that this does not burn. Flavour with a little rum or liqueur, and use when cold. The Peaches. — Drain them from the syrup, and place them on ice or in a very cold place. A short time before they are required, decorate the rounded side with a piece of cherry in the centre and leaves of angelica round. The Cream. — -Whip the cream, sweeten it to taste with a little castor sugar, and flavour with a few drops of vanilla

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