Peach tres leches part 1

 
                          Peach Tres Leches Part 1
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruit                            Shortcakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the Cake
    5                    eggs @ room temp
    1      cup           sugar
      1/4  cup           water
    1      cup           soft flour
    1      tsp.          baking powder
    1      pinch         salt
                         For the Milks
    1      can           condensed milk
    1      can           evaporated milk
    1 1/2  cups          heavy cream
      1/2  cup           peach schnapps
                         For the Poached Peach Garnish
    6                    peaches -- peeled and cut in
                         half
    1      qt.           water
    2      cups          sugar
    1                    star anise
    2                    whole cloves
    1                    vanilla bean
    1                    cinnamon stick
                         For Whipped Cream:
    1      cup           heavy whipping cream
      1/4  cup           sugar
      1/4  tsp.          vanilla
                         For Meringue:
    3                    egg whites -- room temp.
      1/3  cup           white sugar
      1/8  tsp.          vanilla
      3/4  cup           powdered sugar
 
 FOR POACHED PEACH GARNISH: Place all the ingredients in a large pot and
 stir to dissolve the sugar, bring to a boil, reduce and simmer until
 peaches are slightly soft about 10 minutes depending on the ripeness of
 the peaches. Remove from the poaching liquid and cool. Slice peaches and
 decorate plate. FOR WHIPPED CREAM: In a well chilled bowl with chilled
 beaters, beat the crream with the vanilla and sugar until firm. Place a
 blob on top of a piece of cake and garnish. Sugar can be omitted
 depending on taste. FOR MERINGUE: Beat egg whites with 1/3 cup sugar and
 vanilla until stiff. (it helps to have warmed the bowl and beaters with
 warm water first then dry before use. This will ensure a high whip) By
 hand working quickly, blend in the powdered sugar thoroughly. Take a
 plastic sandwich or pastry tube and pipe out strips of meringue onto a
 sheet pan. Place in a 250 degree oven for about 1 hour or until dry.
 This can be done a day in advance and stored in an airtight container.
 (continued in Part 2)
 
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