1 large can of peach in syrup
1 large can of apricot in syrup
1 1/2 cans of condensed milk
1/4 cup of lemon juice, strained
1 tablespoon of rum or liqueur (peach, orange, or apricot)
20 champagne cookies
1 large can of peach in syrup
1 large can of apricot in syrup
1 1/2 cans of condensed milk
1/4 cup of lemon juice, strained
1 tablespoon of rum or liqueur (peach, orange, or apricot)
20 champagne cookies
Drain the fruits in syrup and reserve the syrup
Reserve two peach halves and four apricots for decoration
Chop the remaining fruits
In a mixer, beat the condensed milk and lemon juice until it forms a thick cream
Mix the reserved syrups together and add the rum or liqueur
Line a 28 x 11 cm English pound cake pan with plastic wrap (moisten the pan slightly to help the wrap stick)
With the reserved fruits, make a decoration by placing them at the bottom of the pan
Cover with a layer of lemon cream, followed by a layer of peach and apricot; then top with lightly moistened champagne cookies
Cover with lemon cream again, repeating the layers until the end with cookies on top
Cover with plastic wrap, press down gently to make it even
To freeze: Place in the refrigerator, add a weight on top, and let sit for 6 hours
Afterwards, remove the weight and place in the freezer
To thaw: Simply remove from the refrigerator 10 minutes before serving, as it should have the consistency of ice cream
Unmold, remove the plastic wrap, and decorate to taste
Serves 15.
