Pêches Cardinal (Peaches Cardinal)

Ingredients

• peaches
• vanilla syrup
• glace à la vanille (vanilla ice)
• raspberry purée
• almonds

Instructions

1. Poach the peaches in vanilla syrup and let them get quite cold.
2. Spread a layer of vanilla ice in a timbale and arrange the peaches on it.
3. Cover them with a good red raspberry purée, sweetened and flavoured with kirsch.
4. Scatter very white shredded almonds over the surface.