Whole Peaches, Preserved—Large

The Brothers Carresa, of Nice, France, prepare boxes of preserved peaches, each one containing only four, but of extraordinary size; in the boxes are also leaves, blanched with acid; they can be arranged so exquisitely that they easily pass for fine fresh ones. Drain off the peaches one by one, wipe dry on a fine cloth, then tint their surfaces with powdered carmine dissolved in water and pounded with the finger. This first layer should only be slightly tinted, then begin again on each side of the parting division, spreading the color over well with the finger so as to represent the bright shades of a fresh peach. As soon as they are tinted place them on a dish and cover entirely with clear jelly, applying it with a brush. First dress three of these peaches in a preserve dish and lay the fourth one on top of the under triangle; surround with a few peach leaves and pour some thick syrup into the bottom of the dish, being careful not to spill any over the peaches.