4677 Pêches Rose-Chèri

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the peaches in vanilla-flavoured syrup and allow them to cool in the syrup.

When cold, arrange the peaches in a timbale on a bed of pineapple ice and coat with very cold Champagne Sabayon to which a few tablespoons of whipped cream has been added. Sprinkle the surface with crystallized rose petals.