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Peach Flawn

Put eight not very ripe peaches in boiling water to loosen their skins, then drain and peel them; cut them into halves, remove the stones, and put them into a flat stewpan. Mix some kirsch with syrup and pour it over the peaches. Peel and take out the stones of five or six small peaches, chop them and put them in a stewpan with a little more than one-half tumbler full of syrup; stir it over the fire till boiling, adding gradually a little potato flour. When thick pass it through a fine hair-sieve, add a wineglassful of kirsch and a stick of vanilla, and keep it hot in the bain-marie. Butter a flawn-mould, line it with short paste, put a buttered paper round, and bake it in a slack oven; when done, take the buttered paper out, spread some apricot marmalade all round the inside of the paste, take it out of the mould and stand it on a dish. Warm the peaches gradually, but do not boil them. Drain, and pile them inside the crust, brush them over with a paste-brush dipped in peach marmalade, arrange some preserved fruits of various colors over them, mix together in equal quantities some kirsch and syrup, and pour it over them. Put the peach puree in a sauceboat, and serve it with the peaches.