Tartes aux Pêches from The Robert Carrier Cookbook by Robert Carrier
Pour boiling water over peaches in a bowl and peel. Slice in half and remove stones. Poach peaches, uncovered, in syrup made of sugar, water, and cinnamon, to t
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Serving bowl
Ingredients
- ½ pound sugar
- 6 small peaches
- cinnamon
- ¼ pint water
- 6 individual pastry cases
- ¼ pint red burgundy
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