Timbale de Fruits à la Parisienne

• 1 large brioche
• apricot purée
• fresh fruits cooked in syrup (sugar, water, vanilla extract

Bake a large brioche in a soufflé dish to give it straight sides. When it is one day old, cut off the top (reserve for cover) and with a sharp knife cut around the inside of the brioche f inch in from the sides and down to 1 inch from the bottom. Pass the knife round once or twice to make sure that the inside is free from the crust. Then insert the knife through the crust an inch