Peaches à la Madame Récamier is a dish of peaches that have been poached, then are served in a dish with sugar syrup and cream poured on them.
The recipe is recorded by Réné de Beauvoir in the May 1857 issue of Monde Ilustré. He attributed it to a hotel manager named Chevrier.
“Madame Récamier,” says Chevrier, “had lost all interest in food and we could see her fading away. No one dared disobey the doctor’s orders for her — a diet. Very well, I said to myself, she likes peaches — I’ll serve her some in my own way. And I put one, the best I could find, to cook in a bain-marie. I smothered it with exquisite sugar syrup, poured some cream over it — and there it was.” New Larousse Gastronomique. Paris: Librairie Larousse. English edition 1977. P. 679.