Roman style peaches
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Whole milk |
| 1 | Lemon, peel only | |
| 5 | Egg yolks | |
| 2 | ounces | Butter |
| 2 | ounces | All purpose flour |
| ¼ | teaspoon | Vanilla |
| 16 | Canned cling peach halves, | |
| .drained | ||
| 16 | Amaretti almond cookies | |
| 8 | ounces | White or red wine |
| ½ | cup | Sour cream |
Directions
PASTRY CREAM
DESSERT
Prepare the pastry cream first. Heat the milk to just under boiling.
Add the butter, and blend in the flour. Remove from the heat. Beat the egg yolks until light, and add a small amount of the hot milk mixture to the eggs,mixing to blend. Stir the egg mixture into the milk mixture. Add the vanilla extract and set aside.
Prepare the dessert: Preheat the oven to 400F. Crumble one cookie into the center of each peach half. Place two peach halves on each serving plate. Top each with 2 tablespoons of pastry cream. Pour 2 tablespoons of wine into the bottom of each dish. Bake until browned, about 15 minutes. Garnish with sour cream.
Posted in Kook-Net recipe network by Joel Erlich, June 1995