[2697—PÊCHES CARDINAL]
Poach the peaches in vanilla-flavoured syrup, and, when they are quite cold, dish them in a timbale. Cover them with a very red, sweetened, raspberry purée, flavoured with Kirsch, and sprinkled with very white, splintered fresh almonds.
[2698—PÊCHES DAME-BLANCHE]
Poach the peaches in vanilla-flavoured syrup. When they are cold, set them in a timbale upon a layer of vanilla ice-cream, covered with thin slices of pine-apple macerated in Maraschino and Kirsch.
Between each peach, and in every crevice, put some balls of Chantilly cream, laid by means of a piping-bag, fitted with a grooved pipe.
[2699—PÊCHES MELBA]
Poach the peaches in vanilla-flavoured syrup. Dish them in a timbale upon a layer of vanilla ice-cream, and coat them with a raspberry purée.
[2700—PÊCHES PETIT-DUC]
Prepare the peaches as under No. [2698], but use small heaps of red-currant jelly instead of balls of cream.