Timbale de Fruits à la Parisienne

Ingredients

• A large brioche.
• Preserved fruits.
• syrup of sugar and water
• flavour with vanilla
• a little liqueur
• thick apricot puree, made by rubbing tinned apricots or apricot marmalade through a sieve.

Method

1. 1

   Take a day-old brioche, cut off the top, and hollow out the inside.

2. 2

   Prepare a thick apricot glaze by boiling apricot puree with syrup and flavouring.

3. 3

   Brush the brioche with the glaze and decorate with preserved fruits and nuts.

4. 4

   Fill the brioche with cooked fruits in syrup, cover, and serve with extra syrup and fruit separately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 740. The excerpt below is the record exactly as published.

Timbale de Fruits & la Parisienne A large brioche. i Fruits cooked in syrup. Apricot puree or mar- Vanilla. malade. A little kirsch or other Preserved fruits. j liqueur. To Make the Brioche Case or Timbale. — Take a large brioche cooked in a souffle tin to give it a straight form (Recipe 2662), and, if possible, let it be a day old. Cut off the top and reserve it for a cover. Then with a fine-pointed knife cut round the inside of the brioche a little distance from the crust, and to a depth of about 1 inch from the foot. Pass the knife round once or twice to make sure that the inside is free from the crust. Then slip in the knife through the crust an inch or so from the bottom of the brioche, and move it about from right to left so as to sever the centre piece entirely, making the hole as small as possible. Now lift out the soft centre part, leaving a case or crust of brioche. To Glaze the Timbale. — Take some thick apricot puree, made by rubbing tinned apricots or apricot marmalade through a sieve. Put it into a saucepan with some of the syrup from the fruit (see below), flavour with vanilla or a little liqueur, and boil quickly until reduced to a thick syrup or jelly. Brush over the brioche timbale with this, and also the cover, to glaze them well ; then decorate them with pieces of preserved fruits, shred almonds, cocoanut, &c., and according to taste. The Fruit for Filling. — Take any fresh fruits, according to season, and cook them in a syrup of sugar and water

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