4678 Pêches Rose-Pompon

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch and skin some nice large peaches; poach them in vanilla-flavoured syrup and allow them to cool in the syrup.

Take out the stones without opening the peaches too much and take care not to break them. Replace the stones with a small ball of firm vanilla ice.

Arrange the peaches in a timbale on a bed of raspberry and vanilla ice cream; cover with Crème Chantilly flavoured with Pralin and place in the refrigerator for 30 minutes before serving.

When about to serve, cover the dish with a veil of pink spun sugar.