Recipes > Desserts > Timbale de Pêche à la Condé

Timbale de Pêche à la Condé


  • rich pie crust
  • 1 cup rice
  • milk
  • 1/2 cup sugar
  • 1/2 tablespoonful butter
  • 1 dozen large, ripe peaches
  • 1/2 cup whipped cream


Line a deep round form with rich pie crust, lay buttered paper over it, fill the form with dry peas and put in oven to bake; when baked take it from the oven, remove the peas, return form to oven and let the crust dry for a few minutes; place the rice with cold water over the fire and boil a few minutes; drain in colander, rinse with water and boil in milk till soft and thick; add the sugar, butter and set it in a warm place; pare and cut into halves the peaches and boil a few minutes in sugar syrup; draw them to side of stove to keep warm; also have the form with crust (or timbale) setting in a warm place; mix the whipped cream with the rice and fill it alternately with the peaches in the form inside of timbale; let the last layer be rice; put a round dish over the form and turn the timbale onto it; cut a round hole in the center, put in a few peaches and pour the peach syrup all over the timbale. Timbale of cherries, apricots, pineapples, pears and apples are made in the same manner.


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Desserts and Salads (1920).

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