4704 Macédoine de Fruits Rafraîchis

Fresh Fruit Salad

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take any fruits in season such as ripe pears and peaches, apricots and bananas all of which should be peeled and sliced, together with some large or small raspberries, red and white currants, skinned fresh almonds etc.

Arrange the well mixed fruits in a chilled timbale and add sufficient syrup at 30° on the saccharometer, flavoured with Kirsch or Maraschino; allow to macerate for 1–2 hours turning it over carefully from time to time.