Name: Miniature Peach Charlottes
Yield: 8 portions
Ingredients: Raspberry Peach Sauce; 2 cups heavy or whipping cream, cold; 8 egg yolks; ⅓ cup warm water; 3 envelopes unflavored gelatin; 1 Orange-Scented Sponge Cake; 6 ripe peaches; 2 tablespoons vanilla extract; 3¾ cups sugar; 7 tablespoons bourbon; 2 cups milk; 8 cups water

Preparation info

8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A light, light Charlotte that explodes with bourbon and peach flavors. When topped with a Raspberry Peach Sauce, these are glorious treasures.

Ingredients

8 cups water
3¾ cups sugar
2 tablespoons

Dessert
Cake
Vegetarian

Method

Combine the 8 cups water and 3 cups of the sugar in a large saucepan or soup pot, and heat over low heat, stirring, to dissolve the sugar. Add the vanilla, 4 tablespoons of the bourbon, and the peaches. Bring to a simmer and poach gently until the peaches are very tender but

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Ingredients

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