Cut the peaches in half and poach them in vanilla-flavoured syrup; allow to cool. Drain and dry the peaches and cover the cut side with a half ball of vanilla ice-cream so as to give each the size and shape of the whole peach.
Brush the peach side with thick apricot sauce then roll the whole in toasted shredded almonds.
Arrange the peaches on a round base of Genoise saturated with Kirsch and Maraschino and which has been placed in turn on a base of cooked short pastry, glazed with raspberry syrup.
Cover the whole with a veil of spun sugar.
© 1903 All rights reserved. Published by Taylor and Francis.