White Peach and Jasmine Ice

Preparation info
  • Serves


    • Difficulty


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By Jeremiah Tower

Published 2002

  • About

After recently tasting the amazing Kahili white pineapples, I decided to introduce Hawaii to Escoffier’s white peaches with pineapple ice and raspberry sauce (Pêches Rose Chéri), thirty years after first making the dish at Chez Panisse.

After poaching the peaches, I took my leis of pikake (jasmine) and pakalana flowers and put them into the syrup. Then, casually dipping my finger in the syrup and tasting the astonishing result, and inspired by the hauntingly beautiful flavors