A Vol-au-Vent of Fruit

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
For the fruit filling
For the syrup
Instructions (7)
  1. Stew peaches, apricots, mogul, or any other richly flavoured plums tender in syrup.
  2. Lift the fruit from the syrup and keep it hot.
  3. Boil the syrup rapidly almost to jelly.
  4. Arrange the fruit in the vol-au-vent.
  5. Pour the syrup over the fruit.
  6. Skin and divide the apricots.
  7. Quarter the peaches, unless they should be very small.
Original Text
A VOL-AU-VENT OF FRUIT. (ENTREMETS.) After the crust has been made and baked as above, fill it at the moment of serving with peaches, apricots, mogul, or any other richly flavoured plums, which have been stewed tender in syrup; lift them from this, and keep them hot while it is boiled rapidly almost to jelly; then arrange the fruit in the vol-au-vent, and pour the syrup over it. For the manner of preparing it, see compotes of fruit, Chapter XXIV.; but increase the proportion of sugar nearly half, that the juice may be reduced quickly to the proper consistency for the vol-au-vent. Skin and divide the apricots, and quarter the peaches, unless they should be very small.
Notes
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