There are many versions of this classic dish, created a century ago by the famed chef Auguste Escoffier for a famous actress. This simple version serves four.
Instructions
1. Heat the wine, 1 c. sugar and honey in a large nonreactive saucepan until it simmers.
2. Rinse the peaches and add them to the simmering liquid. Cover and adjust the heat so the liquid barely simmers.
3. Notice that after about 30 seconds, the skins on the peaches will loosen. Remove them with a slotted spoon and carefully pull off the hot skins.
4. Return the peaches to the simmering liquid and poach until they're tender all the way to the pit, about 10 to 20 minutes. The poaching liquid might not cover the peaches, so turn them with tongs or a slotted spoon every so often. Test with a toothpick or paring knife.
5. Remove the peaches and let cool.
6. Meanwhile, place the raspberries and 1/2 c. sugar in a small saucepan and heat until the raspberries burst and release their juice, forming a sauce. Stir together with a wooden spoon, mashing the berries as you go. An optional step at this point is to strain the sauce.
7. Use a small knife to cut the peaches in halves or quarters, removing the large pit, when ready to serve.
8. Layer the peaches in tall parfait or pilsner glasses with the ice cream, drizzling each layer of ice cream with the raspberry sauce. Top with whipped cream if desired.
Tags: simmering liquid, slotted spoon, them with