4668 Pêches Cardinal

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach the peaches in vanilla-flavoured syrup.

When they are very cold, arrange them in a timbale on a bed of vanilla ice cream and coat with very red, sweetened raspberry purée flavoured with Kirsch. Sprinkle the surface with very white, shredded fresh almonds.

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