Pêches au Château-Laffitte (Peaches in Château-Laffitte)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Scald the peaches, peel them and divide them in two.
  2. Sweeten Château-Laffitte wine at the rate of 300 grammes per bottle, taking enough wine to cover the peaches.
  3. Poach the peaches in it and let them cool in the syrup.
  4. Arrange the peaches in a silver timbale.
  5. Reduce the wine by three quarters and bind it with a little raspberry-flavoured redcurrant jelly.
  6. When it is quite cold, moisten the peaches with it.

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