Pêches au Chateau-laffite
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
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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- 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.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler