|Lemon||1⁄2 , juiced|
|Sugar||1 1⁄2 Ounce|
|Single cream||8 Ounce|
Remove the skins from 8 peaches by scalding with boiling water.
Tinned may be used if fresh ones not available.
Cut in 1/2 and place in a buttered shallow baking dish.
Sprinkle with the juice of 1/2 a lemon.
Soak 12 macaroons in 4 oz. kirsch.
Crumble and fill the centres of the peaches.
Dust with sugar.
Beat 3 egg yolks with 1 1/2 oz. sugar.
Fold in 8 oz. single cream.
Pour mixture over peaches.
Bake in a moderate oven 350°F, Reg 4 about 30 minutes or until the peaches are tender.
This may be prepared 1 day before or in the morning.