4537 Pêches Meringuées

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a lightly-baked flan case. Cover the bottom with Frangipane Cream mixed with some Pralin and arrange whole or halves of poached skinned peaches on top.

Cover with ordinary meringue and finish as indicated for Abricots Meringués.