Chapter XX · Entremets (Sweets) · No. 2576
2576—Pêches Flambées
These may be prepared in two ways as follows:—
(1) Poach the peaches whole in a Kirsch-flavoured syrup, and set them each in a small timbale. Thicken the syrup slightly with arrowroot, and pour it over the peaches. Add some heated Kirsch, and set it alight when serving.
(2) Poach the peaches as above, and set them on a fresh-strawberry purée. Sprinkle the whole with heated Kirsch, and set it alight at the last moment.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2576, p. 748. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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