4 large ripe white peaches
8 sugar cubes
Vanilla ice cream
Drop the peaches in boiling water for a minute, drain and peel away the skins. cut the peaches in half and dip each one in sugar to coat them.
Place them hollow side up in a single layer in a shallow casserole.
Rub the sugar cubes over the lemons to infuse them with the zest and place a cube in each of the peach hollows.
Squeeze the juice of the lemons over the peaches and tightly cover the dish. Refrigerate for at least 2 hours.
Serve 2 peach halves in each of 4 dessert goblets and garnish with whipped cream or a scoop of ice cream
To make peach melba, sieve a pint of raspberries and add sugar to taste. Pour 1/4 to 1/3 cup of the raspberry sauce over the peaches and ice cream.
This recipe is featured on show 1825, Peaches and Cream - Pesche e Panna.
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