Crusts with Peaches or with Pears

Put into a sautoir a dozen compoted peaches cut in halves, all of equal size; pour over some thick syrup and keep them warm. Cut from a kitchen loaf half-inch thick slices and from them take two-inch in diameter rounds, having as many as there are peaches. Color them in clarified butter, turning them over when done on one side to color on the other, then drain and cover lightly with apricot marmalade (No. 3675). Set a half peach on top of each and dress them on a dish; pour apricot marmalade (No. 3675). Set a half peach on top of each and dress them on a dish; pour over some peach syrup mingled with a few spoonfuls of kirsch and serve more of this separately.

For Pears.—Replace the peaches by compoted pears and finish exactly the same.