Big Fat Raw Eggs Ingredients: 6 Or 12 canned peach halves - AND - 1/3 c Syrup - OR - For small creature eggs, use - apricot halves instead and - double up) 1/2 c Orange-flavored liqueur, - such as Cointreau, opt. 1 c Whipping cream 2 ts Powdered sugar 1/2 ts Vanilla Directions: Put peaches/apricots, cut side down, and syrup in an 8 inch square pan. Add liqueur; cover and chill 6 hours or up to overnight. With an electric mixer, whip cream, sugar and vanilla until cream holds soft peaks. Spoon 1/6 of the cream onto each of 6 salad plates and spread out to form a disk about 4 inches across for 'egg whites'. With slotted spoon, lift peaches/apricots from syrup and arrange 1 peach or 2 apricots ('double yolks'), round side up, in the center of cream on each plate to make 'yolks'. Pour syrup into a small pitcher and offer to pour onto individual portions. Makes 6 servings. MY notes: this is 'especially' effective if black plates are used. They reallY look like sunny-side up eggs! And the Cointreau adds a delightful taste sensation.
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