Peaches Flambées
From A guide to modern cookery, 1909
Serves 1
Alternatively, poach the peaches and set them on a fresh-strawberry purée, sprinkling with heated Kirsch and setting it alight at the last moment.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 428. The excerpt below is the record exactly as published.
PECHES FLAMBEES These may be prepared in two ways as follows :— ; (1) Poach the peaches whole in a Kirsch-flavoured syrup, andl Kg set them each in a small timbale. Thicken the syrup slightly with — ul arrowroot, and pour it over the peaches. Add some heated Kirsch
Cook this with the app: pantry check, scaling, and the assistant.