4569 Supreme de Fruits Gabrielle

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare 1) some apples cooked as for Apple Charlotte and mixed with whole eggs. Pour this into a buttered fancy border mould and cook au Bain-marie in the usual manner; 2) prepare a mixture of fruit, sufficient to fill the centre of the mould and composed of the following: cooked quarters of pears, cubed pineapple, glacé cherries, angelica cut into leaves with a cutter and currants and sultanas previously soaked and swollen in syrup; place all these fruits in a shallow pan.

To each 5 dl (18 fl oz or U.S. cups) of syrup from the pears, add 500 g (1 lb 2 oz) sugar and cook it until it reaches the hard ball stage; at this time add 1 dl ( fl oz or ½ U.S. cup) very thick almond milk to prevent the sugar cooking any further. Pour it over the fruits then place on the stove to simmer very gently for 10 minutes.

Demould the apple border on to a suitable dish and surround it with a circle of crystallized cherries.

Finish the fruit away from the heat with a little very good butter then pour it into the centre of the mould; sprinkle with finely shredded skinned pistachios.