Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------FROM: SHELLEY RODGERS------------------------
6 ea Or 12 canned peach halves -and 1/3 cup of the syrup

(OR for small creature eggs, use apricot halves instead and double
up) 1/2 cup orange-flavored liqueur, such as Cointreau, optional 1
cup whipping cream 2 tsp powdered sugar 1/2 tsp vanilla Put
peaches/apricots, cut side down, and syrup in an 8-inch square pan.
Add liqueur; cover and chill 6 hours or up to overnight. With an
electric mixer, whip cream, sugar and vanilla until cream holds soft
peaks. Spoon 1/6 of the cream onto each of 6 salad plates and spread
out to form a disk about 4 inches across for 'egg whites'. With
slotted spoon, lift peaches/apricots from syrup and arrange 1 peach
or 2 apricots ('double yolks'), round side up, in the center of cream
on each plate to make 'yolks'. Pour syrup into a small pitcher and
offer to pour onto individual portions. Makes 6 servings. My notes:
this is *especially* effective if black plates are used. They really
look like sunny-side-up eggs! And the Cointreau adds a delightful
taste sensation. [ Sunset magazine, Oct 1986]

Submitted By PAT STOCKETT On 10-22-94

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