Munich with Peaches

Butter twelve timbale molds (No. 1, Fig. 137); fill them half full with savarin paste (No. 148), and let rise in a mild temperature, then bake in a moderate oven. As soon as done cut them off even with the edges, unmold and dip them at once in a lemon syrup flavored with Curacao, maraschino and kirsch. Drain on a grate, glaze with a light orange icing (No. 102), and decorate the top of each cake with a rosette of halved pistachios, having a halved candied cherry in the center. Range them in a circle on a dish, and fill up the inside with compoted peaches; serve a marmalade of peaches (No. 3675) passed through a sieve and flavored with noyau in a separate sauce-boat; see Cleveland peach pudding (No.3102).