4675 Pêches Mistral

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Choose peaches that are ripe to the point where the stone comes away from the flesh cleanly. Skin them, arrange in a timbale and sprinkle with sugar. Coat with a fine strawberry purée, place skinned fresh almonds on top and at the last moment cover the peaches with vanilla-flavoured cream.

Serve accompanied with Finger Biscuits.