Apricot Glazed Croute

Ingredients

• a dozen round croutes
• a gill of apricot glaze
• rum, brandy, or liqueur
• American preserved apricots
• the syrup in which the apricots were preserved

Method

1. 1

   Cut madeira cake into rounds and fry in butter.

2. 2

   Make apricot glaze flavored with liqueur.

3. 3

   Arrange apricots in a dish, glaze them and the croutes, and set to cool.

4. 4

   Reduce syrup to a thick consistency and pour around the croutes.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 61. The excerpt below is the record exactly as published.

a dozen round croutes, two inches and a quarter in diameter, and a quarter thick. Fry these gently in butter 5- Cake Qf a light golden colour, and set them crusts with . , 1 A 1 • • T 1 apricots. aside to cool. As this is proceeding, make a gill of apricot glaze as described in Menu x., flavouring it with rum, brandy, or liqueur, as may be liked. Take a glass compote dish, arrange in the centre of it a neat pile of American preserved apricots ; having drained them carefully, wiped them, and dipped them in the glaze. Glaze the croutes in the same way, and dress them round the little heap of fruit over- lapping each other. Set this to get quite cold, while you reduce the syrup in which the apricots were pre- serve

Cook this with the app: pantry check, scaling, and the assistant.