Pêches à l'Aurore (Peaches à l'Aurore)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- peaches
- kirsch syrup
- Mousse glacée aux fraises
- cold Sabayon with curaçao
Instructions
- Peel the peaches and poach them in a kirsch syrup; let them cool in the syrup.
- Drain them.
- Spread a layer of Mousse glacée aux fraises in a silver timbale.
- Arrange the peaches on it.
- Coat with a cold Sabayon with curaçao.