Apple Turnover Murder

PEACHY KEEN FROSTING

¾ cup peach jam (I used Knott’s)

1 egg white (add the yolk to the 4 others you’ve saved to add to scrambled eggs)

Hannah’s 1 ^st Note: If you can find peach jelly, (it’s clear with no pieces of peach in it) by all means use it. It will eliminate one step in making this frosting. I’ve never seen peach jelly in any store, so I use the jam.

Hannah’s 2 ^nd Note: You can do this with a portable electric mixer or even an old-fashioned crank-type egg-beater. You might be able to do it with a wire whisk, but it’ll take some muscle.

Puree the peach jam in a food processor with the steel blade or in a blender. Once it has no lumps and is perfectly smooth, measure out ½ cup to use for the frosting. (If there’s any left over, just stir it into the jam left in your jar and put it back in the refrigerator.)

Put some tap water in the bottom of a double boiler and heat it until it simmers. (Make sure you don’t use too much water-it shouldn’t touch the bottom of the pan on top.) Off the heat, beat the egg white with the peach jam in the top of the double boiler. When it’s thoroughly blended…

Set the top of the double boiler over the simmering water and continue to beat until the jam has melted. You can tell because it will get thinner, almost like juice (3 minutes or so.)

Shut off the heat, lift the top of the double boiler off the bottom, and place it on a cold burner, or a towel on your kitchen counter. Continue to beat the frosting until it will stand up in peaks. (To test this, just turn off your beaters and lift them from the pan-if they leave peaks on the frosting, it’s ready to use.)

Yield: Enough Peachy Keen Frosting to cover a 9-inch by 13-inch loaf cake or 12 cupcakes.

Hannah’s 3 ^rd Note: If you’ve used layer pans for this cake, Rose says to double the recipe because there’s nothing worse than trying to make frosting stretch. If you just make double in the first place, you’ll have plenty.