Recipes > Desserts > Pain de Peches

Pain de Peches


  • 20 large, ripe peaches
  • 1 pound sugar
  • 2 ounces dissolved gelatine
  • 1/2 cup white wine


Take the peaches and pare and quarter them; then press them through a sieve; add to this the sugar dissolved in 1 pint cold water and the dissolved gelatine; crack the stones, remove the pits, scald in boiling water and free them from their brown skin; cut the pits in half and boil them in a little sugar syrup; add to the peach mixture the white wine and fill it into a tin form with a tube in the center; place the form on ice and let it remain till its contents begin to thicken; then stir in the peach pits and let it remain on ice 2 hours longer. Pains of apricots, cherries or plums are made the same way.


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Desserts and Salads (1920).

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