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Craig Claiborne

Peaches Romanoff

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup plus 3 tablespoons sugar
  • ⅓ cup water

Method

  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

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