Sweet Vol-au-Vent of Plums, Apples, or Any Other Fresh Fruit

Ingredients

• 3/4 lb puff-paste No. 1208, about 1 pint of fruit compôte

Instructions

1. Make 1/2 lb. of puff-paste by recipe No. 1208, taking care to bake it in a good brisk oven, to draw it up nicely and make it look light.
2. Have ready sufficient stewed fruit, the syrup of which must be boiled down until very thick;
3. fill the _vol-au-vent_ with this, and pile it high in the centre; powder a little sugar over it, and put it back in the oven to glaze, or use a salamander for the purpose: the _vol-au-vent_ is then ready to serve.
4. They may be made with any fruit that is in season, such as rhubarb, oranges, gooseberries, currants, cherries, apples, &c.; but care must be taken not to have the syrup too thin, for fear of its breaking through the crust.