Bonnes Bouehes d la Washington

Ingredients

• 5 blood oranges
• 2 Bartlett pears
• 2 peaches
• 2 slices pine-apple
• 2 apricots
• 1^ gill claret
• 1 gill chartreuse
• 1 lb. powdered macaroons
• meringue mixture

Method

1. 1

   Stew the fruit as for compote, if fresh fruit is used, but bottled fruit will do if the former is not procurable; cut the fruit into slices about the size of a small cherry, cut the oranges in halves; carefully remove the pulp, so that the skin remains intact.

2. 2

   Rub the pulp through a sieve, and add to it the wine and liqueur; thicken this syrup with macaroons.

3. 3

   Mix in the fruit, fill up the orange-rinds, smooth over with the blade of a knife, cover the surface with meringue mixture, ornament to taste, pyramid fashion, dust with sugar, and bake in the oven a golden brown.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 449. The excerpt below is the record exactly as published.

Bonnes Bouehes d la Washington. — 5 blood oranges, 2 Bartlett pears, 2 peaches, 2 slices pine-apple, 2 apricots, glace cherries or other fruit in equal parts, 1^ gill claret, 1 gill chartreuse, \ lb. powdered macaroons, meringue mixture

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