One of the few desserts left that refuse to give up their seasonality is white peaches. I look forward eagerly every year to that perfect perfumed white peach and, every year, I remember Escoffier’s dessert Peaches Rose-Chéri, with pineapple ice and champagne sabayon, all covered with pink rose petals.
Add the peaches, lemon juice, and salt to the sugar syrup and simmer until the peaches are tender, about 10 minutes. Remove from the heat, drain, and cool. Peel the peaches, cut in half, and remove the pits. Pour the raspberry sauce onto chilled plates and place a peach half in the center of each plate. Drizzle the blackberry sauce around and pour the custard over and around the peaches.
© 1986 Jeremiah Tower. All rights reserved.