Fruit Supreme a la Gabrielle

Ingredients

• pint of the pear-syrup
• one lb. of sugar
• border of apples
• macédoine of fruit
• very best butter
• peeled and finely-splintered almonds

Method

1. 1

   Prepare a border of stewed apples thickened with eggs.

2. 2

   Prepare a macédoine of fruit, cook with sugar to small-ball stage, reduce with almond milk, pour over fruit, and simmer.

3. 3

   Turn out the apple border, surround with candied cherries, and complete the macédoine with butter and almonds.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 431. The excerpt below is the record exactly as published.

FRUIT SUPREME A LA GABRIELLE Prepare (1) a border of apples, stewed as for a Charlotte, thickened with eggs, and poached in a buttered and ornamented border mould. (2) A macédoine of fruit, the quantity of which should be in proportion to the capacity of the mould and consisting of quartered pears, cooked in syrup; pine-apple, cut into large lozenges ; half-sugared cherries ; angelica, stamped into leaf-shapes by means of the fancy-cutter; and currants and sultanas, swelled in syrup. Set all these fruits in a sautépan. To every pint of the pear-syrup add one lb. of sugar, and cook the mixture to the small-ball stage. This done, reduce it by adding one-sixth pint of very thick almond milk; pour this over the fruit, and simmer very gently for ten minutes. Turn out the border of apples, poached in a dbain-marie, upon a dish, and surround it with a border of candied cherries. Complete the mactdotne away from the fire with a little very best butter; pour it into the border, and sprinkle on it some peeled and finely- splintered almonds

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