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Croûte aux Fruits

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France

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

Ingredients 5 ingredients

  1. Cut
  2. Icing sugar
  3. Pears
  4. a slice of pine-apple of exactly
  5. Kirsch
Contains Eggs Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • 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.
  • 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. Cut some slices one-fifth inch thick from a stale Savarin which has not been moistened with syrup, and allow two for each person.
  2. Set these slices on a tray;
  3. sprinkle them with icing sugar, and put them in the oven so as to dry and glaze them at the same time.
  4. Arrange them in a circle round a cushion of fried bread-crumbs, and between each lay a slice of pine-apple of exactly the same size as the slices.
  5. Upon this crown of crusts, set some quartered apples and some stewed pears.
  6. The pears may be stewed in a pinkish syrup, which, by varying the colours, makes the croûte more sightly.
  7. Decorate with preserved cherries, lozenges of angelica, quartered yellow and green chinois, etc.
  8. Fix a small, turned and white or pink pear on the top of the cushion, by means of a hatelet, and coat with an apricot sauce, flavoured with Kirsch.

Plating

Cookware for this recipe

  • Frying pan
  • Chef's knife
  • Cutting board