Peach with Cream in Baskets of Spun Sugar

Ingredients

• One tablespoon brandy
• one tablespoon sugar
• a tablespoon whipped cream

Method

1. 1

   Make nests of spun sugar, fill with sliced peaches sweetened with sugar, top with whipped cream and a maraschino cherry.

2. 2

   Arrange on a platter and garnish with spun sugar.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 541. The excerpt below is the record exactly as published.

Peach with Cream in Baskets of Spun Sugar Peche a la Creme, en Corbeilles de Sucre file Spin the sugar [see recipe: Spun Sugar]. Make little nests of the spun sugar by pressing it closely together and forming it in individual shapes about five inches around and two and a half inches deep. If the sugar is very brittle on a clear and cold day, form them over a warm stove. Make handles from the sugar by pressing it together and forming it in the shape of a horse¬ shoe. When ready to serve, arrange on a platter in the form of a ring, fill with peaches that have been cut in thin slices and sweet¬ ened with sugar with a tablespoon whipped cream on the top and a maraschino cherry in the centre. Put one of the handles in each, and a rosette of spun sugar in the centre of the platter. They can also be filled with individual peach ice cream. Dessert for luncheon or supper. Glazed Peaches ( Peches glacees) a la Princesse Cut peaches in halves, shape in nice round pieces, cook until soft in half sugar and half water, brandy and lemon juice. Put on a broiler; when cold, cover with a peach glaze (made from the juice they are cooked in) and a little cornstarch, and color with orange and red coloring. Decorate the top with a slice of mara¬ schino cherry and some whipped cream. Serve on cake with whipped cream in the centre and spun sugar all around. Peach (Peche) a la Chantilly One tablespoon brandy, two tablespoons powdered sugar, four tablespoons dissolved Cox’s gelatine, one and a half cups whipped THE SWEDISH, FRENCH, cream. Glaze little ice cream moulds with aspic. Mix cream, gelatine, brandy, and sugar together, line with the cream. Have cooked peaches either canned or fresh, put one in each mould; fill with the cream. When cold, turn out. Serve on puff paste with whipped cream in the centre. Garnish with spun sugar. Cream Pudding with Sultanas, a la Hammond Pouding a la Creme, aux Raisins de Damas, a la Hammond Make a cake [see recipe: Rich Butter Cake]. When cold, scoop out — leaving the outer crust on; put back in the mould and fill with the cream a la sultana. Wash and clean one cup sultana raisins, chop with two tablespoons almond paste, add three table¬ spoons sugar. Put half cup milk in a saucepan, add the raisins, almond paste, brandy, and sugar then add five tablespoons dis¬ solved Cox’s gelatine; stir until it commences to thicken then add the scooped-out cake that has been finely crumbed and one and a half cups whipped cream. Fill the cake, let stand until settled, turn out; decorate the top with whipped cream and maraschino cherries. Serve with whipped cream all around, as a dessert for luncheon or dinner. Cream Pudding with Sultanas a la Pompadour Pouding a la Creme, aux Raisins de Damas, a la Pompadour Glaze mould with aspic, decorate with strips of cake about half inch in width, fill with chocolate in between, pompadour style, glaze again and fill. Filling. One cup milk, one cup chopped raisins, seven table¬ spoons dissolved Cox’s gelatine, one cup cake crumbs, two table¬ spoons chopped almonds, four tablespoons sugar, two tablespoons brandy, one and a half to two cups whipped cream. Put milk in a saucepan on ice, add chopped raisins, gelatine, sugar, brandy, cake crumbs, and almonds; last add the whipped cream. Fill the mould, leave on ice until ready to serve. Turn out on a paper doily. Serve with whipped cream. How to Make the Chocolate for the Decoration. Put half cup water on the stove with three tablespoons sugar. . When hot, thicken with one tablespoon cornstarch dissolved in little water, add three tablespoons dissolved Cox’s gelatine and two ounces cut-up chocolate, put the saucepan on ice, stir until it thickens, then put in a paper tube and fill between the cake. AMERICAN COOK BOOK 371 Sultanas in Fanchonette ( Fanchonette aux Raisins de Damas ) One cup sultana raisins, wash well, put in a saucepan with one tablespoon brandy, four tablespoons water, let simmer for five minutes, take off*, leave until cold; then add three tablespoons chopped almond paste, one tablespoon sugar

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