Lynda Day George's Peach Omelet
8 ripe fresh peaches
1 tsp. finely grated lemon rind
Juice of 1 large lemon
Pinch of ground nutmeg
3 tbsps. peach brandy
Few dashes of brandy extract (or almond extract)
6 eggs, separated
2 tbsps. heavy cream
2 tbsps. sugar
Pinch of salt
Peel peaches, cut in quarters; arrange in bottom of aluminum-foil lined skillet. Sprinkle lemon juice and lemon rind evenly over peaches. Top with nutmeg, peach brandy and brandy extract (or almond). Let peaches marinate about 15 minutes at room temperature. Drizzle 3 tbsps. melted butter over peaches in skillet; cook slowly over very low heat about 5 minutes (or until marinade forms a thin syrup in pan). Set aside.
Meanwhile, prepare omelet. Beat egg yolks in small bowl with cream, sugar and salt until frothy. Beat egg whites until stiff but not dry. Fold into egg yolk mixture until well-blended. Heat remaining butter in 12-inch omelet pan (round or square); rotate butter on pan to spread evenly.
Pour in beaten egg mixture; cook omelet slowly until light brown on bottom. Run under broiler a few minutes until top is golden. Carefully remove omelet from pan.
Spread peach mixture on one half of omelet and roll up jelly roll fashion. (If desired, divide peaches, use half inside; spread outer layer of omelet with remaining fruit to form a glaze. Serve at once! Serves 4.
Thoughts: Apricots may be substituted for peaches. Taste is tart and fruity. (Sugar may be added to fruit during heating if desired.)