Peel peaches, not apricots. Cut fruit in half and remove stones. Break stones and take out the seeds. Blanch them and chop fine, adding 3 tablespoons of sugar. Beat yolks with powdered sugar until thick. Add chopped seeds and mix well. Fold in egg whites stiffly beaten. On a buttered baking pan spread half of the batter. Cover with fruit and top with rest of batter. Bake in moderate oven for 30 minutes. Serve warm with thick cream.
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