During the almost six months that I spent in the boonies of Vietnam, I ate many C-Ration meals. Most of the foods, contained in small, Army green tin cans, were very forgettable. There were only two entrées that could even remotely be described as “good” - the peaches and the pound cake. Unfortunately, they were in short supply and never came in the same box.
I still love both peaches and pound cake and recently found a wonderful recipe that includes one of these ingredients. It’s in a cookbook called Recipes from an Old New Orleans Kitchen by Suzanne Ormond, published in 1988 by Pelican Publishing Company, Inc. Here is Suzanne’s recipe for Peaches in Champagne.
6 large fresh peaches
24 whole cloves
1 cup sugar
1 bottle chilled champagne
6 sherbet glasses
½ cup Napoleon Brandy
Peel peaches and leave them whole. Press 4 cloves into each peach. Place peaches in a large saucepan. Pour sugar over them and cover them with water. Bring peaches to a boil. Add brandy. Lower heat and simmer until peaches are tender to a fork. Drain peaches and remove cloves. Put peaches in covered bowl and refrigerate for 4 to 6 hours. Place peaches in a sherbet glass and fill glass with chilled champagne. Serve with cookies. Serves 6.