Timbales aux Fruits ala Metro pole

Ingredients

• 4 oz. butter (melted)
• about 1 lb. brioche paste
• a glass of kirsch
• a compote or macedoine of peaches, prunes, pears, or any other fresh or preserved fruit
• some apricot marmalade

Method

1. 1

   Mix 4 oz. butter (melted) with about 1 lb. brioche paste.

2. 2

   Put this into a buttered charlotte mould, and allow it to stand in a warm place for about thirty minutes.

3. 3

   Bake it in a moderately heated oven.

4. 4

   Meanwhile, prepare a compote or macedoine of peaches, prunes, pears, or any other fresh or preserved fruit.

5. 5

   If the former are used, cook them in some syrup.

6. 6

   Drain the fruit, reduce the syrup with some apricot marmalade, and mix again with the macedoine of fruit, flavoured with a glass of kirsch.

7. 7

   Scoop out the centre of the baked cake, and fill the hollow with the prepared fruit.

8. 8

   Decorate the top with pistachios, glace fruit, &c., and serve not too hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 448. The excerpt below is the record exactly as published.

Timbales aux Fruits ala Metro pole. — Mix 4 oz. butter (melted) with about i lb. brioche paste. Put this into a buttered charlotte mould, and allow it to stand in a warm place for about thirty minutes. Bake it in a moderately heated oven. Meanwhile prepare a compote or macedoine of peaches, prunes, pears, or any other fresh or preserved fruit. If the former are used cook them in some syrup. Drain the fruit, reduce the syrup with some apricot marmalade, and mix again with the macedoine of fruit, flavoured with a glass of kirsch

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