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Brioche Timbale With A Macedoine Of Fruit

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Apricots
  2. 4 pint of Maraschino added
  3. Brioche
  4. Pears
  5. Cut
  6. Apples
  7. 1 pint of syrup
Contains GlutenEggs Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Prepare a brioche timbale as above ;
  2. Cut and cook some Lon Chrétien pears, and some Colville apples, as described in the preceding recipe ;
  3. Cut some slices of pine-apple in two pieces, and some preserved apricots and greengages in halves ;
  4. and stone them ;
  5. Fill the témbale with all the above fruit, adding some preserved cherries ;
  6. put a Brioche Paste cover on the top;
  7. and finish as directed in the preceding recipe, pouring in, through the hole in the top, 1 pint of syrup at 30°, with 4 pint of Maraschino added.

Plating

Cookware for this recipe

  • Chef's knife