FLANC OF APRICOTS, or Compote of Apricots in a Raised Crust ((Sweet Entremets.))

Ingredients

• 3/4 lb short crust No. 1212
• from 9 to 12 good-sized apricots
• 3/4 pint water
• 1/2 lb sugar

Instructions

1. Make a short crust by recipe No. 1212, and line a mould with it as directed in recipe No. 1391.
2. Boil the sugar and water together for 10 minutes; halve the apricots, take out the stones, and simmer them in the syrup until tender; watch them carefully, and take them up the moment they are done, for fear they break.
3. Arrange them neatly in the flanc or case;
4. boil the syrup until reduced to a jelly, pour it over the fruit, and serve either hot or cold.
5. Greengages, plums of all kinds, peaches, &c., may be done in the same manner, as also currants, raspberries, gooseberries, strawberries, &c.; but with the last-named fruits, a little currant-juice added to them will be found an improvement.