Chapter XX · Entremets (Sweets) · No. 2705
2705—Pêches Rose-Pompon
Scald and peel some fine peaches; poach them in vanilla-flavoured syrup, and let them cool. Stone them without opening or breaking them overmuch, and in the place of the stone, put some very firm vanilla ice-cream.
Set these reconstructed peaches in a silver timbale, upon a layer of raspberry ice; cover them with pralined Chantilly cream; and before serving put them for thirty minutes in the refrigerator.
At the last moment, veil the timbale with pink, spun sugar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2705, p. 779. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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