Pêches à l’Impératrice (Peaches Re-formed with Vanilla Ice Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Peaches
- Vanilla syrup
- Glace à la Vanille
- Sauce Abricot
- Pralined slivered almonds
- Génoise
- Kirsch
- Maraschino
- Pâte sèche base
- Raspberry glaze
- Spun sugar
Instructions
- Halve the peaches and poach them in a vanilla syrup; let them cool.
- Drain the halves and pat them dry.
- Fill the cavity of each half with glace à la vanille, using enough to restore the shape and size of the whole fruit.
- Coat the cut side with reduced sauce Abricot and roll the re-formed peach in pralined slivered almonds.
- Soak a pad of génoise with kirsch and maraschino and set it on a base of pâte sèche glazed with raspberry.
- Arrange the peaches on the génoise pad and cover with a veil of spun sugar.