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Pêches Farcies
This can also be presented in a slightly different way by using kirsch to soak the ratafias and Melba sauce instead of cream to coat the peaches
Ingredients
4 ripe cling peaches
12 ratafias
1 tablespoon Grand Marnier
Grated rind and juice of ½ orange
1 tablespoon caster sugar
¼ pint double cream
Method
Halve and peel the peaches. Crumble ratafias and soak them in the liqueur. Fill into each peach and re-shape by putting the two halves together. Mix the grated orange rind and juice with sugar and stir until the sugar dissolves. Whip the cream and as it begins to thicken, carefully add the orange syrup. Spoon this over the peaches and serve.
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