Pêches Meringuées (Meringued Peaches)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- flan crust
- crème frangipane
- peaches
- meringue
Instructions
- Bake a flan crust blind.
- Line the bottom with praline-flavoured crème frangipane.
- Arrange the poached peaches, whole or halved, on the cream.
- Cover with meringue and finish as explained at Abricots Meringués.