Recipes > Desserts > Pain de Peches à la Condé

Pain de Peches à la Condé


Pare and cut into halves 1 1/2 dozen large, ripe peaches and boil them with their blanched pits in sugar syrup for about 10 minutes; transfer the peaches to a dish or long tin pan, wipe dry and lay them with the hollow side up; put half a pit in the center of each and pour a spoonful of jelly over each piece (the jelly should be previously stirred on ice till it begins to thicken); next set a plain form into cracked ice, pour in some plain fruit or wine jelly and keep turning the form until the inside is lined with the jelly; cover the bottom with peaches; lay them so that the pits are to the outside; then lay the remaining peaches in rows on the side of form, pour over some jelly and when firm fill up the form with bavarois aux apricots, which is prepared as follows:

Bavarois aux Apricots

  • 1 1/2 dozen ripe apricots
  • 1 cup sugar
  • 1 teaspoonful extract of vanilla
  • 1 1/2 ounces dissolved gelatine
  • 1 pint whipped cream


Pare and cut into pieces the apricots, lay in a dish, sprinkle over the sugar and let them stand for 2 hours; then press them through a sieve; mix the pureé with the extract of vanilla and dissolved gelatine; put this on ice and stir till it begins to thicken; then carefully stir the whipped cream through it; fill the bavarois into form at once and let it remain on ice for 2 or 3 hours.


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Desserts and Salads (1920).

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