Cookbook #108: The ABC of Wine Cookery
The ABC of Wine Cookery, Edna Beilenson (1957).
This is another Peter Pauper Press book (like this one) with adorable illustrations. It was harder to find something appealing from this one, but eventually I decided on Stuffed Peaches. It is peach season after all.
I cut the recipe from 6 servings down to 2 and didn't bother pealing the peaches. Toast almonds and chop, combine with powdered sugar and then chopped candied orange peel or citron (I used citron) and stuff where the pits were. I had enough to cover the whole surface of each peach. Sprinkle more powdered sugar over (I didn't) and add some sweet sherry (I used the eternal bottle of Harvey's Bristol Cream) and cook in a moderate oven for 10 minutes. After 10 minutes at 350, the peaches looked pretty much as when I had put them in, so I ladled the sherry over the peaches to try to dissolve the sugar and put them back in for 5 more minutes.
Verdict: Not bad. If I did it again, I'd use granulated sugar and finish them under the broiler. Would be good with ice cream.
108/119, 8 this year, 11 to go.
I've got to buckle down if I want to finish this year. It's starting to get difficult when cooking for two. Please invite me to parties so I can bring a Glitter Torte or Spanish Cream or a Gold and Silver Cake.