This pudding, which was offered in individual portions at the literary dinner, was originally served as a large tarte with peaches heaped up like a pyramid. It was intended to create the imagery of a crown as it was served after Napoleon’s coronation at a dinner hosted by Marshals of France. As Carême (the chef who created this pudding) was famous for his vol-au-vents, the base was made from puff pastry.

YOU WILL NEED Four ripe, but firm, yellow peaches ½ orange ¼ lemon 3oz (75g) caster sugar 250ml water 250ml rosé wine Stick cinnamon Eight circles of puff pastry aprox 3½in (9cm) Whipped cream to decorate Chopped pistachio nuts to decorate Eight crowns spun sugar Strawberry or raspberry coulis to decorate plate Small sprig of mint to decorate.

Method: Bake puff pastry circles.

Cut peaches in half and remove the stones.

Place the peaches in a large saucepan in a single layer, add caster sugar, water, wine, and the cinnamon stick.

Slice the lemon and orange thin, and lay over peach halves.

Cover with a circle of baking parchment with a hole in the middle to allow the steam to escape. Bring to the boil, then reduce heat and simmer for approximately eight minutes.

When the peaches are ready to come off their skins, remove from the heat and allow peaches to cool in the liquid.

Peel peaches, place on to the puff pastry circles, fix and decorate with whipped cream.

Scatter finely chopped pistachio nuts onto peaches, fix a spin sugar crown and decorate the dish with a little strawberry coulis and sprig of mint.