Wednesday, August 19, 2015

Lemon-covered peaches - Persikor under citrontäcke

Persikor under citrontäcke

Peaches under a fluffy lemon cover – an all-year-round dessert which is also easy to make.

4 to 6 servings

1 can peaches, approx 1 ¾ lbs
3 tbsps butter or margarine
1 cup milk
grated zest from 1 lemon
5 tbsps fresh lemon juice
2/3 cup sugar
3 eggs

Drain the peaches and slice them. Put them in an oven-proof dish. Melt the fat in a saucepan and blend in the flour. Beat in the milk and boil for a few minutes while beating.

Blend in lemon zest and juice, sugar and egg yolks. Beat the egg whites until stiff and turn them into the batter. Spread the mixture over the peaches and bake in a waterbath at 175C/gasmark 4 for 30 to 35 minutes.

Serve and enjoy!



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