Pêches à la Sultane (Peaches with Pistachio Ice and Rose Syrup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Peaches
- Vanilla syrup
- Glace à la Pistache
- Thickened syrup
- Essence of roses
- Spun sugar
Instructions
- Poach the peaches in a vanilla syrup and let them cool.
- Arrange them in a timbale on a layer of glace à la pistache.
- Coat them with a thickened syrup, very cold, flavoured with essence of roses.
- Cover with a veil of spun sugar and set the timbale on a block of ice.