Chapter XX · Entremets (Sweets) · No. 2703
Built upon: No. 2376Pâte à Génoise Fine
2703—Pêchesà l’Impératrice
Cut the peaches in two; poach them in a vanilla-flavoured syrup, and let them cool. Then drain and dry them; garnish the cut side of each of the half-peaches with enough vanilla ice-cream to give them the appearance of whole fruit. Coat the peach-side of each with some stiff apricot sauce, and roll them in pralined splintered almonds.
Dish these peaches upon a cushion of No. 2376, Pâte à Génoise Fine, saturated with Kirsch and Maraschino, set upon a dry-paste base, and glazed with raspberry glaze.
Veil the whole with spun sugar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2703, p. 779. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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