Recipe - Peaches Poached In Rum

8 Very large ripe peaches;
blanched and peeled, (leave
whole)
1 cup Dark rum
2 cup Sugar
1 3in cinnamon stick; (don't
substitute ground)
1 Orange peel; cut in julienne
strips
2 Lemons peel; cut in julienne
strips
2 Lemons juice
One half cup Golden raisins
One fourth cup Currants
One half cup Heavy; (whipping) cream
(optional)
1 One half pt Vanilla ice cream

Blanch and peel the peaches.

In a large stainlesssteel or enameled pan, put 3 cups water, the rum,
sugar, cinnamon stick, orange peel, lemon peel, lemon juice, golden
raisins, and currants. Bring to a boil. Simmer for 5 minutes. Carefully
lower the peaches into the poaching liquid. Simmer, covered, until the
peaches are very tender and cooked through. You will want to turn the
peaches several times as they cook. It may take 20 to 30 minutes to cook if
the peaches are really large, or you may want to cook them in two batches.
Pierce with a skewer to test for doneness. Allow to cool at room
temperature in the syrup. Place in the refrigerator until needed.

AT SERVING TIME, cut open the peaches, remove the pit. In bowls or brandy
snifters, place the peaches so that there is enough room to insert a scoop
of ice cream where the pit had been. Remove the cinnamon stick from the
poaching syrup. Add the heavy cream to the syrup, if using, and pour 2
tablespoons over the icecreamfilled peaches.

Makes 8 servings.

NOTE: Once poached, the peaches will keep for a week in the refrigerator.
Any remaining sauce can be served as a sundae or fruit topping.

PER SERVING WITH ICE CREAM: 520 calories, 89 gm carbohydrates,
77 mg cholesterol, 54 mg sodium, 5 gm protein, 11 gm fat, 6 gm
saturated fat

Recipe: Joyce Dodson Piotrowski, founder of the Armadilla Grill restaurant
in Bethesda.

Posted by David Pileggi to the Fidonet COOKING echo 1195

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Aug 09, 98,
converted by MM_Buster v2.0l.