Yield: 6 servings
6 Or 12 canned peach halves
– AND –
1/3 c Syrup
– OR –
For small creature eggs, use apricot halves instead and double up)
1/2 c Orange-flavored liqueur, such as Cointreau, opt.
1 cup Whipping cream
2 teaspoons Powdered sugar
1/2 teaspoon 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.
NOTE:
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.