Biscotins auoc Peches

Ingredients

• 6 stewed peaches
• 1 lb. Genoise cake (baked in a flat tin)
• % pint cream
• easpoonful vanilla essence
• | gill wine-jelly
• 4 oz. ground almonds
• 1 tablespoonful kirsch
• 1 oz. caster sugar
• a few drops of liquid carmine

Method

1. 1

   Remove skins from peaches and drain.

2. 2

   Bake ground almonds until pale brown.

3. 3

   Mix with cream, sugar, and kirsch to form a paste, and fill peach halves.

4. 4

   Cut rounds of Genoise cake, place peach halves on top, and whip remaining cream with jelly and vanilla.

5. 5

   Cover peaches with cream mixture and let set on ice before serving.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 481. The excerpt below is the record exactly as published.

Biscotins auoc Peches. — 6 stewed peaches, 1 lb. Genoise cake (baked in a flat tin), % pint cream, \ teaspoonful vanilla essence, | gill wine-jelly, 4 oz. ground almonds, 1 tablespoonful kirsch, 1 oz. caster sugar, a few drops of liquid carmine

Cook this with the app: pantry check, scaling, and the assistant.