SOME PEACH DISHES

Wairarapa Times-Age, 17 February 1939, Page 8

SOME PEACH DISHES

TRY THESE. Flaming Peaches. Take two large fresh peaches, icing sugar, one wineglass kirsch, skin and halve the peaches, and remove the stones. Sprinkle the fruit with icing sugar and arrange it on a fireproof dish. Put the dish in the oven for one minute, then pour over the kirsch. Set a match to it and serve in flames. Dried Peach Marmalade. Two lb peaches, 1 oz butter, Boz sugar. Place the peaches in a large vessel and soak, then skin them. Cut into quarters, then place them in a large pie dish with the sugar and butter, and set in a cool oven. Cook until tender, pass through a sieve, and use for filling turnovers, topping trifle, or for sandwiches. Peach Junket. Take £lb peaches, 1 quart milk, Alb sugar, 1J junket tablets. Soak and remove the skins from the peaches, and place them in a glass dish. Dissolve the junket tablets in one and a half tablespoonsfuls cold water. Put a few spoonfuls of milk in a saucepan, with the sugar, and stir till dissolved. Add the remainder of the milk, and heat till blood warm—no more. Take at once from the fire, add the dissolved tablets, and pour quickly over the fruit. Do not disturb till the milk has set, then put in a cool place. Serve with custard, and whipped cream heaped on top.