Chapter XX · Entremets (Sweets) · No. 2696
2696—Pêches Alexandra
Poach the peaches in a vanilla-flavoured syrup and let them completely cool. Dish them in a timbale surrounded by ice containing on its bottom a layer of vanilla ice-cream, covered with a strawberry purée. Sprinkle the peaches with white and red rose-petals, and veil the whole with spun sugar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2696, p. 777. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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