Suprême de fruits Gabrielle (Fruit Suprême Gabrielle)

Ingredients

• Apple marmalade prepared as for Charlotte
• Eggs
• Butter
• Pears cooked in syrup
• Pineapple
• Mi-sucre cherries
• Angelica
• Currants and Smyrna raisins
• 500 grammes sugar
• 1 decilitre very thick almond milk
• Candied cherries
• Extra-fine butter
• Pistachios

Instructions

1. Bind apple marmalade prepared as for Charlotte with eggs and poach it in a buttered fancy border mould in the bain-marie.
2. Gather in a sauté pan a macédoine of fruit, in quantity proportionate to the capacity of the border: pear quarters cooked in syrup, pineapple in large diamonds, mi-sucre cherries, angelica cut into leaves, and currants and Smyrna raisins swelled in syrup.
3. Add to the pear syrup the value of 500 grammes of sugar per half-litre of syrup and cook it to the ball degree.
4. At that point let the sugar down with a decilitre of very thick almond milk.
5. Pour it over the fruit and simmer very gently for 10 minutes.
6. Turn the apple border out on to the serving dish and edge it with a crown of candied cherries.
7. Off the fire, finish the macédoine with a little extra-fine butter and pour it into the border.
8. Scatter blanched, finely shredded pistachios over it.