4665 Pêches Aiglon

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


After peeling the peaches, poach them in vanilla-flavoured syrup and allow them to cool in the syrup.

When cold, drain the peaches well.

Place a layer of vanilla ice in the bottom of the inner case of a double timbale the outer case should be filled with cr