Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Egg yolks |
| ⅔ cup | Sugar |
| 1 cup | Fresh peach puree |
| \N \N | Lemon juice to taste; about 1 tb |
| ½ teaspoon | Rosewater |
| 6 tablespoons | Butter |
Beat the egg yolks with the sugar, peach puree, lemon juice, and rosewater.
Place over simmering water and stir constantly until thickened. Remove from heat and beat in butter, bit by bit. Strain well and chill.
SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 212) Posted to TNT - Prodigy's Recipe Exchange Newsletter by Veronica Betancourt <VBETANCOUR@...> on Jul 25, 1997