A Peach and Some Champagne

From Peter Gray’s The Mistress Cook (1956), with thanks to my mom for transcribing! (and with apologies for his non-PC reference…)

Pfirche bohle. South Germany has contributed little to the gaiety of nations but this effort makes up for a lot. Take a perfect, sun ripened, peach: skin it and halve it. Place the half in a sundae glass and prick it all over with a fork until it looks like the victim of Chinese torture. Fill the glass with sekt, a dry German champagne. Eat on a hot summer evening with a faint noise of band music in the background.”

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