They don’t make coupe princesse or coupe duchesse at Galatoire’s anymore. With good reason: the main ingredients were canned fruit cocktail and canned peaches. How totally kitschy! However, just because restaurant prices cannot be charged for such things anymore doesn’t make them any less good. You can have some added fun (and this is a fun dish, not a serious one) by using other flavors of ice cream than vanilla. And, of course, nobody will stop you if you’d rather use fresh fruit. But remember that these dishes were originally created with canned in mind.
To make coupe princesse, use fruit cocktail instead of peaches, and replace the port wine with 1/4 cup Grand Marnier, Cointreau or Triple Sec.
- 1 standard can sliced peaches (preferably in juice)
- 5 oz. ruby port (I recommend Warrior or Six Grapes)
- Vanilla ice cream
1. Drain all the liquid from the can and put the peaches into a bowl. Cover it with the port. Refrigerate until chilled.
2. Right before serving, drain the liquid from the peaches and reserve. Spoon a heaping tablespoon of peaches into each ice cream dish. Put a scoop of ice cream on top, then cover with more peaches. Divide the reserved port-fruit liquid over each dish.