Timbale à la Parisienne (Brioche Timbale of Mixed Fruits in Apricot Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- brioche
- apricot
- candied fruits
- apples
- pears
- peaches
- apricots
- pineapple
- angelica
- almond halves
- fresh grapes
- raisins
- apricot purée flavoured with kirsch
Instructions
- Bake a brioche in a charlotte mould.
- When it is quite cold, remove the crumb from the inside as in the preceding recipe.
- Apricot the outside and decorate with candied fruits.
- Peel the apples and pears and cut them into quarters; cook the peaches and apricots in vanilla syrup; cut the pineapple into large dice; cut the angelica into lozenges; swell the raisins in tepid water.
- Combine these with the almond halves and the fresh grapes, and bind the garnish with apricot purée flavoured with kirsch.
- At the moment of serving, pour the garnish into the timbale.