4667 Pêches Alexandra

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach the peaches in vanilla-flavoured syrup and allow them to become very cold.

Arrange them in a chilled timbale on a bed of vanilla ice-cream coated with strawberry purée. Sprinkle the peaches with red and White rose petals and cover with a veil of spun sugar.

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