Brioche Timbale With Fruit
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
Possible health benefits
General information, not medical advice.
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Syrup
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
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
Chef Wood
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- Line a plain mould with Brioche Paste, | inch thick ;
- Putter a .vnn/t'-pan with clarilied butter;
- Peel and cut 5 Bon ChrHien pears in quarters ;
- set them in the wnf/e'-pan ;
- sprinkle over some fine sugar;
- cover the pan ;
- put some live coals on the top, and cook the pears on a very slow fire ;
- Peel and cut 5 Colville a[)ples iu quarters, and cook them in the same way as the pears;
- Cut 24 preserved Mirabelle plums in two ;
- stone, a)id boil them in syrup for two minutes ;
- Drain the ap])les, pears, and plums ;
- mix the whole together, and fill the brioche timbale with them ;
- Put a Brioche Paste cover on the top ;
- make a hole in the cover, and bake the timbale in a moderate oven ;
- when done, close the hole in the cover with a piece of [)aste ;
- turn the timbale out of the mould on to a dish ;
- make a hole in the t()[), ^ inch in diameter, and pour in 1 pint of syrup, mixed with pint of Noyeau ;
- put a preserved cherry on the hole ;
- and serve.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Spatula
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Colander