- 3/4 cup granulated sugar
- 1/2 cup water
- 4 whole cloves
- 1/2 cup sherry
- 6 to 8 sliced pound, sponge or plain cake slices
- Peach segments
- Boil sugar, water and cloves together for 5 minutes. Cool, then
- While syrup cools, arrange cake slices on a large round platter.
Arrange like flower petals, their ends meeting toward the center,
leaving a 3-inch diameter hole in the center. Between cake slices
arrange long segments of peaches.
- Slightly heat yolks, pour a little syrup over them, and stir. Empty
into remaining syrup and stir over medium heat until mixture coats
a spoon (about 5 minutes). Pour over the cake and peach segments.
Garnish as desired.
- Serve hot or cold.
Other Southwestern dessert recipes you may like...
Caramel Apple Empanadas
Fried Custard Squares
Cafe Latte Gelatin with Cinnamon Cream
Peaches 'n' Cream Quesadillas