Title: Creature Eggs
Categories: Halloween Fruit
Yield: 4 Servings

6		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	c	Orange-flavored liqueur,
		Such as Cointreau, optional
1	c	Whipping cream
2	ts	Powdered sugar
1/2	ts	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]

FROM: Shelley Rodgers

From: Pat Stockett Date: 10-16-96 (15:56) The Computer Workshop (40) Cooking

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