À l'Orange (Orange Composition for Ices), with the Peach, Pear, Plum, Grape and Violet Compositions
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Orange composition:
- 1 litre boiling syrup
- zest of 4 oranges
- juice of 4 oranges
- juice of 1 lemon
- Peach composition:
- as for the apricot composition
- Pear composition:
- very melting pears
- 500 grammes caster sugar
- juice of 1 lemon
- filtered water
- Plum composition:
- as for the apricot composition
- Grape composition:
- 3/4 litre expressed sweet grape juice
- juice of 3 lemons
- caster sugar
- Violet composition:
- 250 grammes violet petals
- 3/4 litre boiling syrup
- juice of 3 lemons
Instructions
- Orange: infuse the zest of 4 oranges in a litre of boiling syrup; let cool, add the juice of 4 oranges and of 1 lemon and pass through a sieve; the composition should be 21°.
- Peaches: proceed as for the apricot composition, using by preference vine peaches or open-air peaches.
- Pears: peel, seed and pound very melting pears with 500 grammes of caster sugar per 500 grammes of fruit; add the juice of 1 lemon per pound of pears; pass through a sieve and add filtered water until the syrup-gauge marks 22 degrees.
- Plums: proceed as for the apricot composition, bringing it to 20 degrees.
- Grapes: add to 3/4 litre of expressed sweet grape juice the juice of 3 lemons and enough caster sugar for the syrup-gauge to mark 20°; pass through a sieve.
- Violets: put 250 grammes of picked and washed violet petals into 3/4 litre of boiling syrup; infuse 10 minutes; pass through a sieve; let cool and complete with the juice of 3 lemons; the composition should be 20 to 21°.