|Peaches||2 , peeled|
|Maraschino||1 Ounce (1 liqueur glass)|
|Champagne||187 1⁄2 Milliliter (1/4 bottle)|
Sprinkle maraschino and sugar on peaches.
Marinate with strawberries (frais de bois is what I mean but you can cut up the large ones, if necessary) in refrigerator for several hours or in freezer for 30 minutes.
Beat egg yolks and 2 tablespoons sugar in saucepan over low heat.
Add champagne gradually.
As soon as it begins to thicken, put in top of double boiler.
Continue heating until thickened.
Whisk over ice until cold.
Serve peaches and strawberries in a glass dish.
Decorate with rose petals, real or sugared.