Prepare a colourlessly-baked, flawn crust; garnish the bottom of it with frangipan cream prepared with [pralin], and upon this cream set whole or halved, poached peaches. Cover with [meringue] and finish as explained under No. [2555].
[2579—PÊCHES MAINTENON]
Take some biscuit, baked in a dome-mould and completely cooled. Cut it transversely into slices, and coat each of the latter with frangipan cream, combined with a [salpicon] of candied fruit and chopped, grilled almonds.
Join the slices together in suchwise as to reconstruct the biscuit, and cover the latter with [Italian meringue]. Decorate by means of the piping-bag, and dry in the oven.
Surround the biscuit with a border of fine half-peaches poached in a vanilla-flavoured syrup.
[2580—PÊCHES A LA VANILLE]
Poach the halved or whole peaches in a vanilla-flavoured syrup, and set them in a timbale. Cover them to within half their height with the syrup used in poaching, thickened with arrowroot slightly tinted with pink, and combined with vanilla cream.
Pears (Poires).
[2581—POIRES A LA BOURDALOUE]
If the pears be of medium size, halve them; if they are large, quarter them. Carefully trim the sections. Cook the pears in a vanilla-flavoured syrup, and for the rest of the operation follow No. [2549].