Rate this recipe
By Craig Claiborne
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.
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.
Whip the cream. Combine the rum sauce with the whipped cream and serve over chilled peaches.
© 1966 Craig Claiborne estate. All rights reserved.