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Viii

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France

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

Ingredients 4 ingredients

  1. Peaches
  2. Cut
  3. Apricot
  4. six ounces of sugar

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.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • 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. Vol au vent garni de Peches— (Vol au vent of Peaches).
  2. Prepare a vol au vent as directed in the second article for puff paste (see Part IV.) ;
  3. clean it out, and replace it for some minutes in the oven to dry, sift sugar round and upon it, and glaze with a salamander ;
  4. take eighteen ripe peaches, cut them in halves, boil them in a syrup of six ounces of sugar, drain, peel, and place neatly in the vol au vent the twelve pieces that are least coloured, and on those place the remaining pieces with the kernels here and there ;
  5. at the moment of serving mask it with the syrup reduced as usual : this mode of serving fruit in a vol au vent is excellent ;
  6. but there is a difficulty in baking the vol au vent , for if emptied before it is perfectly done, it will fall immediately ;
  7. and on the other hand, if it be too much done, it is not easy to glaze it.
  8. The vol au vent may be served with every variety of fruit prepared as above, but the humble tourte d’entre is preferable.
  9. Tourte de Marmalade d'Abricots pralines— (Tourte with Apricot

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Sieve
  • Colander