4534 Pêches Flambées

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

These can be prepared in either of the following ways:

  • Poach the whole skinned peaches in vanilla-flavoured syrup and arrange them in a timbale. Thicken the syrup with diluted arrowroot and pour over the peaches. Add a little warmed Kirsch to the dish and set alight when bringing it to the table.
  • Poach the peaches as above and arrange them on a purée of fresh strawberries. Add a little warmed Kirsch and set alight when bringing it to the table.