Just as service begins, place the container with the soaked savarins close to a heat source, such as an oven or flattop, to keep them warm. Keep a pot with the Lillet Blanc syrup over low heat during service. Keep it covered so that it doesn’t evaporate and reduce.
Spoon a small amount (approximately 15g / .53oz) of peach jam on the desired plate.
Re-soak one of the soaked savarins in the hot Lillet syrup for 20 seconds. Let any excess syrup drip off, and place it on the plate.
Scoop a medium quenelle (30g / 1.06oz) of the sorbet on top of the peach jam.
Garnish the soaked savarin with a lemon chip. Serve immediately.