Peaches a la Diable

Ingredients

• 6 half peaches (tinned)
• 8 macaroon biscuits
• 1 glass rum or kirsch
• 2 table-sps. jam or marmalade
• Sugar

Method

1. 1

   Drain the peaches from the syrup and place them on a greased fireproof dish.

2. 2

   Sprinkle lightly with sugar and cook in a moderate oven until tender.

3. 3

   Spread jam on six macaroons, rub the remaining two through a sieve to make crumbs.

4. 4

   Arrange peaches and macaroons in a circle, sprinkle with sugar and crumbs, and brown in the oven.

5. 5

   Pour over hot kirsch or rum, set fire to it, and serve at once.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 745. The excerpt below is the record exactly as published.

Peaches a la Diable (Peches a la Diable) 6 half peaches (tinned). 8 macaroon biscuits. Sugar. 1 glass rum or kirsch. 2 table-sps. jam or mar- malad

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