Peaches à l’Australienne

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

Florence paste

Florence paste as below

Peach shapes

half-peach moulds ↝ Peach, raw [Peaches and nectarines]

Cream filling

stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
vanilla ↝ Vanilla extract [Spices and Herbs]
sweeten slightly ↝ Almond milk, sweetened [Plant-based milk]
a teaspoonful into each half of the peach shapes ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Peach halves

half of a small cooked or raw ripe skinned peach (or apricot, if liked) ↝ Peach, raw [Peaches and nectarines]

Royal icing border

Royal icing
a little of Marshall’s liquid carmine

Glaze and dusting

maraschino glace
a little powdered carmine ↝ Baobab powder [Fruits and Fruit Juices]
a little castor or icing sugar ↝ Sugars, granulated [Sweets]

Garnish

natural or artificial leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]

Optional accompaniment

Custard ↝ Custard [Pudding]

Instructions (13)

Prepare a Florence paste as below and line some well oiled half-peach moulds about a quarter of an inch thick with it.
Trim the edges evenly, cutting them round with a knife, and leave the paste in the moulds until it is cold.
Loosen the paste round the edge by means of a pointed knife, and turn it out.
Have some stiffly whipped cream, flavour it with vanilla and sweeten slightly.
Put the cream into a forcing bag with a plain pipe, and force about a teaspoonful into each half of the peach shapes.
Place on the cream half of a small cooked or raw ripe skinned peach (or apricot, if liked).
Have some Royal icing coloured with a little of Marshall’s liquid carmine, making it as near as possible the colour of the Florence paste.
Put the Royal icing into a forcing bag with a plain pipe and force a little border of it out on to the edges of one half of the peach shapes.
Put the halves of the peaches together so as to form a whole peach, and leave them to dry for about fifteen to twenty minutes.
Place them on a pastry rack, and glaze them over with maraschino glace.
When the glace is dry lightly brush over with a little powdered carmine, and dust over with a little castor or icing sugar.
Dish them up on a dish-paper, garnish with natural or artificial leaves, and serve for a dinner sweet or for any cold collation.
Custard may be handed in a separate dish or sauceboat.

Original Text

Peaches à l’Australienne.
(Pêches à l’Australienne.)
Prepare a Florence paste as below and line some well oiled half-peach moulds about a quarter of an inch thick with it, trim the edges evenly, cutting them round with a knife, and leave the paste in the moulds until it is cold, then loosen it round the edge by means of a pointed knife, and turn it out. Have some stiffly whipped cream, flavour it with vanilla and sweeten slightly, put it into a forcing bag with a plain pipe, and force about a teaspoonful into each half of the peach shapes, place on the cream half of a small cooked or raw ripe skinned peach (or apricot, if liked). Have some Royal icing coloured with a little of Marshall’s liquid carmine, making it as near as possible the colour of the Florence paste, then put it into a forcing bag with a plain pipe and force a little border of it out on to the edges of one half of the peach shapes, then put the halves of the peaches together so as to form a whole peach, and leave them to dry for about fifteen to twenty minutes; place them on a pastry rack, and glaze them over with maraschino glace; when the glace is dry lightly brush over with a little powdered carmine, and dust over with a little castor or icing sugar; then dish them up on a dish-paper, garnish with natural or artificial leaves, and serve for a dinner sweet or for any cold collation. Custard may be handed in a separate dish or sauceboat.

Notes

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