Pêches Aiglon (Peaches Aiglon)

Ingredients

• peaches
• vanilla syrup
• glace à la vanille (vanilla ice)
• pralined violets
• spun sugar

Instructions

1. Peel the peaches and poach them in a vanilla syrup; let them cool in the syrup.
2. Drain them.
3. Spread a layer of vanilla ice in a silver timbale fitted with a false bottom filled with crushed ice.
4. Arrange the peaches on the ice.
5. Scatter pralined violets over them.
6. Set the timbale on a block of ice carved in the form of an eagle.
7. Cover the whole with a veil of spun sugar.