Chapter XX · Entremets (Sweets) · No. 2702
2702—Pêches au Chateau-Laffite
Scald the peaches; peel them, and cut them in two.
Poach them in sufficient Château-Laffite wine to cover them, and sugar the wine to the extent of ten oz. of sugar per bottle.
Leave them to cool in the syrup, and dish them in a silver timbale.
Reduce the wine by three-quarters; thicken it with a little raspberry-flavoured, red-currant jelly.
When this syrup is quite cold, sprinkle the peaches with it.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2702, p. 778. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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