Poach the peaches in vanilla-flavoured syrup, and let them cool.
Dish them in a timbale upon a layer of pistachio ice, and coat them with very cold, thickened syrup, flavoured with rose essence.
Veil the whole with spun sugar, and set the timbale upon a block of ice.
[2702—PÊCHES AU CHATEAU-LAFFITE]
Scald the peaches; peel them, and cut them in two.
Poach them in sufficient Château-Laffite wine to cover them, and sugar the wine to the extent of ten oz. of sugar per bottle.
Leave them to cool in the syrup, and dish them in a silver timbale.
Reduce the wine by three-quarters; thicken it with a little raspberry-flavoured, red-currant jelly.
When this syrup is quite cold, sprinkle the peaches with it.