Peaches Royale

4 large white peaches

3 cups water

1 cup sugar

18 oz. strawberries

1.75 oz. whipped cream

1 flute champagne

2 cups water

Until the mid 20th century, peach trees in Montreuil were tacked to thick plaster walls that absorbed heat during the day and gave it off at night. Sadly, urbanization was the death knell for most of these trees. There is no finer homage to the memory of succulent Montreuil peaches than this champagne recipe.

Bring the sugar and water to a boil and stir until the sugar is dissolved. Peel the peaches and cover in syrup; remove from heat and let the mixture cool. Mash the strawberries through a sieve. Mix the whipped cream and mashed strawberries in a bowl and carefully blend in the champagne to obtain a cream. Set the peaches in a compote dish and top them with the cream. Serve cold.

This recipe was published in Cuisinière Parisienne by Sonia Ezgulian (Stéphane Bachès).