Home › The Waldorf Kitchen › Peach Charlotte

Peach Charlotte

Peel six peaches, cut them in halves and take out their stones; chop them in little pieces, put them in a basin, sprinkle some vanilla sugar over and one wineglassful of rum. Cut some thin slices of cake into fingers and line a charlotte mould with them, letting them overlap each other. Stand the mould in a basin and surround it with pounded ice. If fifteen minutes put a layer of peaches at the bottom of the mould. Whip a little unset jelly with some maraschino, then pour sufficient into the mould to cover the peaches. Leave it till the jelly has set, then put in another layer of peaches and some more jelly; continue in the same manner till the mould is full, allowing the jelly to set before another layer is put in. Lay a cover over the mould and keep it in ice for half an hour. Turn the charlotte out of the mould onto a dish, dip a paste-brush in some maraschino and brush all round to flavor it. Peel three whole peaches, cut them in quarters, garnish round the base of the charlotte with them, pour some maraschino syrup over, and serve.