Peaches on Ice
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- ripe freestone peaches
- powdered white sugar
- sugar cubes
- count garden lemon
Instructions
- Blanch the peaches a minute, then peel without bruising the flesh.
- Roll in powdered sugar and set in a deep vessel.
- Tuck in lemon-zest-rubbed sugar cubes and rest at least two hours.
- Chill the covered vessel among ice (with salt) two or three hours before serving.