Peaches Romanoff

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup plus 3 tablespoons sugar
  • ⅓ cup water
  • Grated rind of 1 lemon
  • ½ tablespoon lemon juice
  • 1 egg yolk
  • 1 tablespoon butter
  • ½ cup rum
  • 1 to 2 cups heavy cream
  • 6 fresh peaches, sliced, halved, or poached whole


  1. Combine the half cup of sugar and the water. Cook to 240°F. on a candy thermometer, or until a thick syrup forms. Add the lemon rind and juice.

  2. Beat the egg yolk with the three tablespoons sugar. Add to the hot syrup. Cook over low heat for five minutes. Add the butter and rum. Cool.

  3. Whip the cream. Combine the rum sauce with the whipped cream and serve over chilled peaches.

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