Poach the peaches in vanilla-flavoured syrup and allow them to cool in the syrup. Place a layer of vanilla ice-cream in a timbale and cover it with thin slices of pineapple macerated with Kirsch and Maraschino. Arrange the peaches on top. Decorate with points of Crème Chantilly between each peach and in all the spaces between, using a piping bag and star tube.
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