Pêches à l’Impératrice

Ingredients

• vanilla-flavoured syrup
• enough vanilla ice-cream
• some stiff apricot sauce
• pralined splintered almonds

Method

1. 1

   Cut the peaches in two; poach them in a vanilla-flavoured syrup, and let them cool.

2. 2

   Then drain and dry them; garnish the cut side of each of the half-peaches with enough vanilla ice-cream to give them the appearance of whole fruit.

3. 3

   Coat the peach-side of each with some stiff apricot sauce, and roll them in pralined splintered almonds.

4. 4

   Dish these peaches upon a cushion of Génozse, saturated with Kirsch and Maraschino, set upon a dry-paste base, and glazed with raspberry glaze.

5. 5

   Veil the whole with spun sugar.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 445. The excerpt below is the record exactly as published.

PECHES A L’IMPERATRICE Cut the peaches in two; poach them in a vanilla-flavoured syrup, and let them cool. Then drain and dry them; garnish the cut side of each of the half-peaches with enough vanilla ice-cream to give them the appearance of whole fruit. Coat the peach-side of each with some stiff apricot sauce, and roll them in pralined splintered almonds

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