Baked Peaches with Marshmallows
6-8 Peaches
1-2 cups of Marshmallows
2 cups of peach syrup
Pare and carve the peaches. Arrange from six to eight halves of large fresh or canned peaches into a deep cast iron casserole. Pour onto the top of the peaches one cup of the peach syrup juice from the can. Place a marsh mallow into the center of each half of the peach, and put the skillet into hot oven, for just long enough to lightly toast the marshmallows until they start to melt.
IN MY FAMILY THIS WAY PREPARED PEACHES WERE TRADITIONALLY SERVED ON THE TOAST MELBA,
THIS IS THE TRADITIONAL WAY MY FAMILY PREPARES THE TRADITIONALSUNDAY BREAKFAST TREAT- BAKED PEACHES ON THE TOAST MELBA. A NICE TREAT OF THE SUNDAY BRUNCH OF OUR FAMILIES IN THE STATE OF CALIFORNIA, GREAT BRITAIN, GERMANY, POLAND, FRANCE AND LITHUANIA, AS WELL AS THE WHOLE UNITED STATES OF AMERICA. THE TRADITIONAL WAY WE SERVE THE PEACHES IS ON THE TOP OF THE PURE BREAD TOAST- MELBA AND GARNI WITH MARSHMALLOWS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE DESSERT OF BAKED PEACHES ON THE TOAST MELBA, SERVED WITH MARSHMALLOWS- WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE HEAVY SPICE, LIKE THE ALLSPICE AND NUTMEGS WER AVOIDED.