4669 Pêches au Château-Lafitte

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch the peaches so as to remove the skins; cut them in halves and poach in sufficient Château Lafitte wine to cover them. Sweeten the wine with 300 g (11 oz) sugar per dl (1⅓ pt or U.S. cups) wine.

Allow the peaches to become cold in the wine, then arrange in a silver timbale. Reduce the wine by three-quarters and thicken it with a little red-currant and raspberry jelly. When this sauce is very cold, coat the peaches with it.