4534 Pêches Flambées

Name: Pêches Flambées
Cuisine: France
Ingredients: 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.; 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.; 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.; 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.; 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 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 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 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.

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 pe