Home › Hot Desserts › Peach Darioles

Peach Darioles

Pare and divide into halves sufficient peaches to make one quart. Add half a cup each of sugar and water, and cook until the peaches are tender. Reserve six of the halves unbroken and rub the remainder through a sieve.

Reheat, and when boiling, add a rounded tablespoon of cornstarch, moistened in a little cold water, and cook in a double boiler for ten minutes. Take from the fire, add a tablespoon of lemon juice, a few drops of vanilla, and if not sweet enough, a little more sugar. Beat the whites of two eggs until stiff and dry, and add to them gradually the mixture, while it is still rather hot. Butter six dariole molds, coat with granulated sugar and place half a peach in the bottom of each. Fill about two-thirds full with the mixture and bake about fifteen minutes in a moderate oven. Turn out and serve immediately with sweet cream. If allowed to stand they are apt to fall.

Old teacups or deep gem pans make very good substitutes for the dariole molds.

A Quince Pudding To one pint of flour add two heaping teaspoons of baking powder. Sift together and add two tablespoons of warm butter, a little salt and water enough to make a smooth batter, not too stiff. Stir in one teacup of quince preserves. Bake quickly, sifting sugar over the top when nearly done. Serve with whipped cream well sweetened. - Mrs Kate B. Sherwood.