4677 Pêches Rose-Chèri

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.