This refreshing summer dessert comes from a handwritten collection of recipes from the family of the Hessian State Minister Friedrich Heinrich Ernst Scheffer (1800-1879), who lived with his family at the Engelbach estate in Niederaula-Solms.
12 ripe peaches, peeled and cored
187 grams sugar
500 millilitres whipping cream
1. Peel, halve and remove the stone of the peaches.
2. Pass through a sieve and pour the pulp into a bowl.
3. Stir the sugar into the peach pulp.
4. Whip the cream until stiff and fold into the peach mixture.
5. Serve cold.
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