June 4, 2000

This is the latest one... In reality, it's a recipe that I've made
using the whiskey... although if Bushmills is used, it apparently
gives a slightly smoother taste.

Peaches in chocolate sauce...

<by request>

The chocolate peach dessert that is served here ... is not 
entirely baked, nor entirely covered by chocolate... <g>

It begins with a Georgia peach ... relatively large, peeled,
and stoned. The peach is split along the center just enough
to remove the pit, yet retain its ripe round shape.

Water, sugar, nutmeg, and a cinnamon stick is warmed in a large 
sauce pan until the sugar has completely dissolved... It's brought
to a boil quickly and then placed to one side.

The peach is placed intact in the center of the pan, and gently
coated with the glaze. 

The entire pan is heated for several minutes and then two fingers
of '68 Glenlivet are stirred into the syrup.

Leaving the fruit in the syrup, the peach and syrup are
transferred onto a chilled black porcelain plate ...

Once sufficiently chilled, the plate is removed to the 
outside and the second part of the dessert is made.

Dark chocolate is melted in a double broiler as the plate is 
warmed by the room... the warm sauce is ladled around the 
chilled peach in a swirling fashion.

It is lightly dusted by a coat of icing sugar - just enough
on the peach surface to resemble the natural specklin' of
the peach. A mint leaf is placed at the indentation and
the dessert is ready for presentation!