Hot Peach Conde
|Rice/Large can creamed rice||2 Ounce|
|Vanilla essence/Vanilla pod||1 Dash|
|Peach juice||1⁄4 Pint (Use The Juice Of Canned Peaches)|
|Sliced peaches||Cup (0 tbs)|
Cook the rice with the milk, 1 oz. sugar, vanilla flavouring, until just tender and soft.
Remove vanilla pod.
Pour into hot dish.
If using canned rice pour into hot dish from can.
Whisk egg whites stiffly, fold in sugar, pile or pipe round edge of dish.
Put into cool oven (275-300° F.€”Gas Mark 1-2) for about 30-45 minutes until meringue is firm and golden brown.
Meanwhile thicken syrup with the cornflour, cooking until thick and clear.
Pile sliced peaches in centre of dish and cover with hot thickened.syrup.