can (450g) of pâssegos in syrup, halved
2 spoons of honey
1/2 spoon of butter
4 spoons of heavy cream
2 egg whites
4 spoons of powdered sugar
can (450g) of pâssegos in syrup, halved
2 spoons of honey
1/2 spoon of butter
4 spoons of heavy cream
2 egg whites
4 spoons of powdered sugar
Place the halves of pâssego in a shallow, buttered baking dish
Add a bit of honey and a small piece of butter to each half
Bake in a hot oven (220°C) for about 10 minutes
Pour heavy cream around the pâssegos
Beat the egg whites until fluffy, then add powdered sugar gradually, beating until stiff peaks form
Add a bit of whipped cream on top of each pâssego and bake for another 5 minutes
Serve warm
Serves 13 portions.
