Peach Ice, Glace de Peches
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Cut
- Peaches
- a pound of sugar
- four pints of water
- a pound of barberries
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take a sufficient quantity of ripe peaches;
- break them through a fine hair search with a spatula, or wooden spoon ;
- if they are not ripe enough to go through a search, cut tnem in pieces and give them a boil with a little water and sugar ;
- pass them through a search, and sweeten with clarified sugar ;
- it is then ready for icing.
- Barberry Ice, Glace d^Epine-wnette, Take half a pound of barberries, pick them and boil them in four pints of water, and half a pound of sugar, for a quarter of an hour, and pass them tlirough a fine hair search until nothing remains but the skin ;
- sweeten it with clarified sugar ;
- put them to ice.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Spatula