Jackie Collins: Baked Peaches with Cointreau Recipe

Jackie Collins: Baked Peaches with Cointreau Recipe

  1. List Of Ingredients
  2. Peaches (freestone white if available)
  3. Vanilla ice cream
  4. Cointreau

“I’m making you dessert,” Lucky said.
“What have I done to deserve it?” Lennie said, lounging in front of a ball game on TV.
Lucky gave a secretive smile. “It’s not what you’ve done,” she said succinctly.
“It’s all about what you’re going to do.”
Lennie got her drift and lazily smiled. “You’d better be making that peach thing you do.”
“Ah . . . maybe.”
“Maybe, huh?”
“Yeah . . . maybe something to shift you off the couch.”
“As if I need shifting.”
Lucky smiled again. “We’ll see,” she said, and headed for the kitchen.
Baked peaches steeped in Cointreau. Lennie was going to be one very grateful husband indeed.

– an excerpt from the Lucky Santangelo series by Jackie Collins

Method

Preheat the oven to 300°F. Using a swivel vegetable peeler, peel some freestone white peaches—1 to 2 peaches per person—and leave them whole.

Warm the peaches in the oven during dinner for about 30 minutes.

Serve the peaches over good vanilla ice cream, and drizzle with Cointreau, ¼ to ½ cup per serving, or pass a small pitcher of Cointreau at the table.

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