Roman style peaches

Yield: 8 servings

Measure Ingredient
3 cups Whole milk
1 \N Lemon, peel only
5 \N Egg yolks
2 ounces Butter
2 ounces All purpose flour
¼ teaspoon Vanilla
16 \N Canned cling peach halves,
\N \N .drained
16 \N Amaretti almond cookies
8 ounces White or red wine
½ cup Sour cream



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

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