CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
19 |
oz |
Can peaches; (or apricots) |
1/3 |
c |
Sugar |
1/3 |
c |
Peach brandy; (or liqueur,but some tend to be bitter, eg.Peach Schnapps), substitute apricot liqueur for canned apricots, up to 1/2 |
1/8 |
ts |
Almond extract; (optional) |
1 |
c |
Whipping cream; (parve if desired) |
INSTRUCTIONS
source: The Pleasures of Your Processor Norene Gilletz
~Drain peaches reserving 1/2 C. juice. Measure 2C. drained peaches.
~In food processor, process peaches with reserved peach juice, sugar,
brandy & extract. Puree till smooth.
~Meanwhile, whip cream with electric mixer till stiff.
~Add whipped cream to peach puree. Blend with 3 or 4 on/off turns.
~Pour mixture into 1 qt. mold (Tupperware is ideal). Freeze till firm.
~Unmold by placing mold in hot water for @ 10 seconds, shake to loosen.
Freeze till @ 15 mins before serving time. Let stand to soften slightly.
~May garnish with mint leaves
yield: 8 servings
Posted to JEWISH-FOOD digest by steve/viv <steveviv@internet-zahav.net> on
Feb 05, 1999, converted by MM_Buster v2.0l.
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