4671 Pêches Eugénie

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Choose peaches which are exactly ripe; remove the stones carefully and skin the peaches. Arrange them in a timbale together with some wild strawberries in the spaces between.

Sprinkle with a few tablespoons of Kirsch and Maraschino; cover the dish and place on ice for 1 hour.

When about to serve, coat the peaches with very cold Champagne Sabayon.