Marion Harland, on Making ‘Frosted Peaches’

12 large rich peaches — freestones.
Whites of three eggs, whisked to a standing froth.
2 table-spoonfuls water.
1 cup powdered sugar.

Put water and beaten whites together; dip in each peach when you have rubbed off the fur with a clean cloth, and then roll in powdered sugar. Set up carefully, on the stem end, upon a sheet of white paper, laid on a waiter in a sunny window. When half dry, roll again in the sugar. Expose to the sun and breeze until perfectly dry, then, put in a cool, dry place until you are ready to arrange them in the glass dish for table.

Garnish with green leaves.

Marion Harland, Breakfast, Luncheon and Tea (1875)

This sugary, sparkly dessert sounds ideal for a dinner party[1] or maybe even your Christmas table, if you can find some fresh ‘freestone’ – as opposed to the sort with the flesh that clings to the stones – peaches to work with in December.

I’m not sure about exposing them to the sun and the breeze though. That doesn’t sound like a recipe for success in our house, not with our cat on the prowl.

How about you though? Sunny windowsill, peaches and sugar all readily available? Fancy giving ‘frosted peaches’ a go? Please do let me know how you get on, either by leaving a comment below, or by emailing me with your notes and photos.


1 Just for the record, I have never been to a dinner party. I have had friends come round for food and done the same in the opposite direction, but that’s probably not the same thing. Thinking about it, I just don’t know if dinner parties are for me. Or rather, I don’t know I’d be right for dinner parties. I think I’d probably feel an overwhelming urge to stay at the end and help with the washing-up, and I suspect that sort of thing might be frowned on. Or maybe not. I wouldn’t know, would I? Anyhoo, I digress…

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