Recipes > Desserts > Peches à la Condé

Peches à la Condé


  • 10 ounces rice
  • 1 1/2 pints sweet cream
  • 1 1/2 tablespoonfuls butter
  • 4 tablespoonfuls sugar
  • pinch of salt
  • 2 teaspoonfuls vanilla extract
  • yolks of 4 eggs
  • 1 1/2 dozen peaches


Boil the rice for 5 minutes in cold water, drain in a colander and rinse with cold water; return the rice to saucepan with the sweet cream and boil until tender and thick; then add the butter, sugar, salt, vanilla extract and the yolks; butter a plain border mould, dust well with flour, put in the rice and bake 15 minutes; then set it in a warm place; pare and cut into halves the peaches and boil them in sugar syrup till a straw will pierce through them easily; take the fruit out carefully and lay it on a sieve to drain; crack the pits, take out the kernels, scald them in boiling water, remove the brown skins and cut the kernels into strips; put them into the peach syrup and boil slowly till syrup begins to thicken; put the peaches back into the syrup and set them in a warm place; shortly before serving turn the rice border onto a round dish, put the peaches in center, pile them up, pour the syrup over the fruit and a little over the border and serve at once. Apricots, apples or pears the same way.


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Desserts and Salads (1920).

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