Peaches and crème are a classic combination any time of the year but especially delicious during the peak summer season. Sweet to the taste yet light and refreshing. A sunny color complement to decorate an afternoon tea table or a simple tea tray for one. Two of my favorite recipes are from my mother, Reva Paul’s 1950s hand written dessert book. Both are Parisian in foundation, mais bien sûr, a frozen custard and  a crème cake.  Bon Appetit.

Reva Paul’s Frozen Peach Crème Custard ©Ellen Easton

 INGREDIENTS~ 1 Large 15 Oz. Can Cling Peaches|2 Large Eggs|1/2 cup sifted Powdered Sugar|2 Tablespoons Lemon Juice| ¼ teaspoon Almond Extract*|1/2 cup Whipped Cream**

 Notes~ Alternate fruits may be substituted for the peaches. Try Pears, Strawberries, Raspberries, Blackberries, Blueberries, Bananas, etc.

 An alternate extract flavor of choice may be substituted to taste ~more lemon, vanilla, rosewater, etc.

 Purée peaches/ fruit in a blender or reserve the juice and reduce in a saucepan over a medium heat on the stovetop until soft.

 Whip the heavy cream with a ½ teaspoon of sugar and extract flavor of choice until still peaks form.  **Gluten Free Whipped Cream may be substituted.

PREPARATION~ Drain the peaches. Purée the peaches. Separate the eggs.  Beat the egg whites until stiff peaks form. Beat the egg yolks with sugar and lemon juice. Add the puréed peaches and extract. Fold in the stiffed egg whites and whipped cream.  Place into a mold, ice cube tray, ramekin or parfait glass covered in cellophane.  Freeze until solid.  Remove and serve. {Do NOT consume uncooked eggs if pregnant or immune compromised.}

Reva Paul’s Parisian Crème Cake ©Ellen Easton

INGREDIENTS: 1-Tablespoon Unflavored Gelatin| ¼ Cup Water | 2 Egg Yolks *|1/2 Cup Granulated Sugar| 1/8 teaspoon salt| 1 -1/3 Cup Hot Milk

(use whole or Nonfat Lactaid)| 1 Teaspoon Pure Vanilla Extract (use Nielsen Massey Madagascar Bourbon Vanilla, if available) | 2 Egg Whites* beaten stiff| 1 Cup Heavy Cream- whipped|15 OZ. Canned Pear or Peach halves or freshly poached** | Soft Lady Fingers| Toasted sliced Almonds| Optional ~ ¼ teaspoon ground ginger |(* 2 large eggs separated for recipe)

PREPARATION: Line the bottom and sides of a 2 Quart springform pan with Lady Fingers. Place the pear or peach halves, curved side down in the bottom of the pan. Sprinkle with some of the toasted sliced almonds.   Soften the gelatin in ¼ cup of water and set aside.  Beat the egg yolks with sugar and salt.  Warm the milk in a saucepan. Slowly stir in the hot milk. Place in an open double boiler of over a pan of hot water.  And stir until the egg mixture and milk are blended together and coat the back of a wooden spoon.  Add the gelatin and mix until dissolved.  Stir until thick~ about five minutes.   Cool. In a separate mixing bowl stiff the egg white.  Whip the heavy cream  with vanilla extract. Fold into the batter.  Optional , if using to add in the  ground ginger.  Place all into the springform pan.  Cover with cellophane.  Set into the refrigerator to set ~ about 4 to 5 five hours. When ready to serve remove from pan onto a serving plate.  Top with additional whipped cream and toasted sliced almonds.  Pairs nicely with a raspberry sauce.

NOTES~ **Any soft fruit can be substituted for the pears ~ peaches, strawberries, etc.  Toasted Coconut  may be substituted for toasted almonds.

Alternatively, ~ the batter may be used without the Lady Fingers follow all other directions as above. Place into the mold, ramekin or bowl of choice.  Add toppings and fruits.  Cover with cellophane.  Set into the refrigerator to set ~ about 4 to 5 five hours.

Pound Cake with Brown Sugar Glazed Peach Purée ©Ellen Easton

Brown Sugar Glazed Purée Peaches ~ using the canned juice reduce the peaches with a dusting of brown sugar in a saucepan over a medium heat on the stovetop until soft. Drain and save the juice for iced tea or ice cubes.  Bake a pound cake from a mix or from scratch in the pan of your choice. Or use a store bought cake.} Once cooled, add the puréed peaches to the top. Optional to add toasted, slivered almonds.

Peach Iced Tea ©Ellen Easton

Add the juice of canned peaches to the tea blend of your choice.