Ingredients:
6 Or 12 canned peach halves
AND -
1/3 c Syrup
OR -
For smaller "yolks", use
apricot halves instead and
double up)
1/2 c Orange-flavored liqueur,
such as Cointreau, opt.
1 c Whipping cream
2 ts Powdered sugar
1/2 ts Vanilla
Directions:
Put peaches/apricots, cut side down, and syrup in an 8 inch square pan. Add
liqueur; cover and chill 6 hours or up to overnight. With an electric mixer,
whip cream, sugar and vanilla until cream holds soft peaks. Spoon 1/6 of the
cream onto each of 6 salad plates and spread out to form a disk about 4 inches
across for 'egg whites'. With slotted spoon, lift peaches/apricots from syrup
and arrange 1 peach or 2 apricots ('double yolks'), round side up, in the
center of cream on each plate to make 'yolks'. Pour syrup into a small pitcher
and offer to pour onto individual portions. Makes 6 servings. MY notes: this
is 'especially' effective if black plates are used. They reallY look like
sunny-side up eggs! And the Cointreau adds a delightful taste sensation.
back