An Apricot Froise

A froise, or frayse, seems to have been a large round double fritter. Recipes go back to the fifteenth century, and occur frequently until the nineteenth. Though variable, the froise was generally made with fruit, bacon, small pieces of meat or vegetables, lightly fried in butter and kept hot. Batter was then fried in butter, the prepared food laid on it as it cooked, and more batter poured over. As soon as the bottom was brown, the froise was turned over, and browned on the other side.


  • 1 lb. (½ k.) fresh apricots, stoned and halved
  • 1 pint (6 dl.) batter
  • 3 oz. (90 g.) butter
  • 2 oz. (60 g.) caster sugar


Make a batter as in the pancake batter Basic Recipe 2.

Fry the apricots gently in butter for 2 or 3 minutes till beginning to soften. Remove apricots from pan, stir in the sugar and keep hot. Add some more butter to that in which the apricots were cooked, and make it very hot. Pour in half the batter. As it begins to cook and solidify, spoon the apricots on to it. Pour on the remaining batter. As soon as the bottom of the froise has browned, turn it right over (if necessary, slide it on to a plate), add a little more butter to the pan if required, and put the froise back to brown on the other side.