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Peaches, Chantilly

Peel twelve ripe peaches, cut them in halves, remove stones, then place in a bowl. Add one tablespoon powdered sugar and two tablespoons maraschino, turn them well in the seasoning, then let infuse. Place two gills thick cream in a copper basin, set basin on ice and sharply whisk up cream to a stiff froth, then add one ounce fine sugar, six drops vanilla essence and beat up again for two minutes. Dress the cream pyramid-like on a cold dish, arrange the peaches around the base, sprinkle a little sugar over all and serve.