Peach Macaroons

Although the dish that has been in the repertoire for thirty some years, we have never been able to figure how it came by its name nor remember where we got it.

The recipe calls for fresh peaches--and they are strongly recommended--but the cooking process diminishes their advantage over canned ones enough that you should not hesitate to prepare this dish when peaches are out of season.

The cooking time required for this dish argues for popping it in the oven just as you sit down for dinner.

1. Preheat the oven to 350^o.
   
   
2. Peel and halve the peaches. Put them in a baking dish just large enough to hold them. Coat them with a mix of the salt and one half of the sugar.
   
   
3. Mix together the remaining ingredients. Put a good sized spoonful on each peach half.
   
   
4. Bake for 50 minutes. The crust should be a soft, golden brown.
   
   
5. Allow the macaroons to cool slightly before spooning them into dishes and serving with a pitcher filled with cold cream.

8 servings