Cut the peaches in two; poach them in a vanilla-flavoured syrup, and let them cool. Then drain and dry them; garnish the cut side of each of the half-peaches with enough vanilla ice-cream to give them the appearance of whole fruit. Coat the peach-side of each with some stiff apricot sauce, and roll them in [pralined] splintered almonds.
Dish these peaches upon a cushion of [Génoise], saturated with Kirsch and Maraschino, set upon a dry-paste base, and glazed with raspberry glaze.
Veil the whole with spun sugar.
[2704—PÊCHES ROSE-CHÉRI]
Poach the peaches in vanilla-flavoured syrup, and let them cool. Dish them in a timbale; cover them with a purée of pine-apple with Clicquot, and serve very cold.
[2705—PÊCHES ROSE-POMPON]
Scald and peel some fine peaches; poach them in vanilla-flavoured syrup, and let them cool. Stone them without opening or breaking them overmuch, and in the place of the stone, put some very firm vanilla ice-cream.
Set these reconstructed peaches in a silver timbale, upon a layer of raspberry ice; cover them with [pralined] Chantilly cream; and before serving put them for thirty minutes in the refrigerator.
At the last moment, veil the timbale with pink, spun sugar.