PEACHES AND APRICOTS, WITH CREAM
Place the fruit in a glass dish, with the concave side uppermost; pour the syrup round the fruit, and with a teaspoon remove any syrup that may have settled in the little cups, for such the half-peaches or apricots may be called. Get a small jar of Devonshire clotted cream; take about half a teaspoonful of cream, and place it in the middle of each cup, and place a single preserved cherry on the top of the cream. This dish can be made still prettier by chopping up a little green angelica, like parsley, and sprinkling a few of these little green specks on the white cream.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
