Prepare a Florence paste as below and line some well oiled half-peach moulds about aquarter of aninch thick with it, trim the edges evenly, cutting them round with a knife, and leave the paste in the moulds until it is cold, then loosen it round the edge by means of a pointed knife, and turn it out. Have some stiffly whipped cream, flavour it with vanilla and sweeten slightly, put it into a forcing bag with a plain pipe, and force about ateaspoonful into each half of the peach shapes, place on the cream half of a small cooked or raw ripe skinned peach (or apricot, if liked). Have some Royal icing coloured with alittle of Marshall’s liquid carmine, making it as near as possible the colour of the Florence paste, then put it into a forcing bag with a plain pipe and force alittle border of it out on to the edges of one half of the peach shapes, then put the halves of the peaches together so as to form a whole peach, and leave them to dry for about fifteen to twenty minutes; place them on a pastry rack, and glaze them over with maraschino glace; when the glace is dry lightly brush over with alittlepowdered carmine, and dust over with alittle castor or icing sugar; then dish them up on a dish-paper, garnish with natural or artificial leaves, and serve for a dinner sweet or for any cold collation. Custard may be handed in a separate dish or sauceboat.
Take half apound of blanched and finely chopped almonds, put them into a stewpan with half apound of castor sugar, threetablespoonfuls of brandy or any liqueur, the juice of one large lemon, and a teaspoonful of Marshall’s liquid carmine; stir this all together over the fire for seven or eight minutes, keeping the mixture stirred all the time, then use at once while hot.