| 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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