A guide to modern cookery

Poach the peaches in vanilla-flavoured syrup, and, when they are quite cold, dish them in a timbale. Cover them with a very red, sweetened, raspberry purée, flavoured with Kirsch, and sprinkled with very white, splintered fresh almonds, 2698—PECHES DAME-BLANCHE Poach the peaches in vanilla-flavoured syrup. When they are cold, set them in a timbale upon a layer of vanilla ice-cream, covered with thin slices of pine-apple macerated in Maraschino and Kirsch. Between each peach, and in every crevice, put some balls of Chantilly cream, laid by means of a piping-bag, fitted with a grooved pipe. 2699—PECHES MELBA Poach the peaches in vanilla-flavoured syrup. Dish them in a timbale upon a layer of vanilla ice-cream, and coat them with a — raspberry purée. 2700—PECHES PETIT-DUC Prepare the peaches as under No. 2698, but use small heaps of red-currant jelly instead of balls of cream. 2701—PECHES A LA SULTANE Poach the peaches in vanilla-flavoured syrup, and let them cool. Dish them in a timbale upon a layer of pistachio ice, and coat them with very cold, thickened syrup, flavoured with rose essence. Veil the whole with spun sugar, and set the timbale upon a block of ice. 2702—PECHES AU CHATEAU-LAFFITE Scald the peaches ; peel them, and cut them in two. Poach them in sufficient Chateau-Laffite wine to cover them, and sugar the wine to the extent of ten oz. of sugar per bottle. Leave them to cool in the syrup, and dish them in a silver timbale. Reduce the wine by three-quarters ; thicken it with a little raspberry-flavoured, red-currant jelly. When this syrup is quite cold, sprinkle the peaches with it. 2703—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. Dish these peaches upon a cushion of Génozse, saturated with Kirsch and Maraschino, set upon a dry-paste base, and glazed with raspberry glaze. Veil the whole with spun sugar. 2704—PECHES ROSE-CHERI Poach the peaches in vanilla-flavoured syrup, and let them cool. Dish them in a timbale ; cover them with a purée of pineapple with Clicquot, and serve very cold. 2705—PECHES ROSE-POMPON Scald and peel some fine peaches; poach them in vanillaflavoured syrup, and letthem cool. Stone them without opening or breaking them overmuch, and in the place of the stone, put some very firm vanilla ice-cream. Set these reconstructed peaches in a silver timbale, upon a layer of raspberry ice; cover them with pralined Chantilly cream ; and before serving put them for thirty minutes in the refrigerator. At the last moment, veil the timbale with pink, spun sugar. PEARS (POIRES). 2706—POIRES ALMA Peel the pears and poach them in a syrup made from one quart of water, one-half pint of port wine, eight ounces of sugar, and the blanched and chopped zest of an orange. Cool: dish them in a timbale; sprinkle them with powdered pralin, and serve a Chantilly cream at the same time. 2707—POIRES CARDINAL Poach the pears in a vanilla-flavoured syrup, and then proceed as directed under No. 2697. 2708—POIRES A LA CARIGNAN Evenly turn some very fine dessert pears, and cook them in a vanilla-flavoured syrup ; keeping them fairly firm. Drain them on a dish and let them cool. This done, trim them flat at their base, and empty them from underneath by means of a root spoon, after having outlined the circumference of the opening with an even round cutter. Fill them with a preparation of “ Bombe au chocolat praliné” (see Bombe, No 2826).