Recipe - Peach Syllabub

2 lg Ripe peaches
2 tablespoon Brandy
2 tablespoon Honey
1/3 cup Heavy cream
One fourth cup Confectioners' sugar
1 Egg white

1. Drop peaches into boiling water for the count of five. Remove to ice
water and slip off skins. Halve, remove pits, and slice into a bowl.

2. Combine brandy and honey and stir into peaches to coat all slices.
Cover tightly and refrigerate.

3. Just before serving, whip cream until it holds soft peaks, gradually
adding half the sugar.

4. Beat egg white until stiff while gradually adding remaining sugar, Fold
cream and egg white mixture together and pour over fruit. Serve at once.

Serves 2.

From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard,
Little, Brown and Company, Boston. 1985 ISBN 0316359793 Shared by: Karin
Brewer, Cooking Echo, 9/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini