Wednesday, 1 July 2015

Gâteau d’Ananas

Cordon Bleu Desserts and Puddings, Rosemary Hume and Muriel Downes, illustrated by M. J. Mott Penguin Books 1975

Gâteau d’Ananas

Prepare a sponge and split into 2 slices. Fill with whipped, sweetened cream flavoured with Kirsch and about 2-3 tblspn diced pineapple.

Cover the top with overlapping slices of pineapple; brush with apricot glaze and decorate with diamonds of angelica.

Apricot Glaze: For use with all ‘yellow’ fruit (apple, gooseberry, bananas, grapes etc). Make a pound or so at a time, as this keeps well and can be used as wanted. Turn the apricot jam into a saucepan, adding the juice of ½ lemon and 4 tblspn water to every pound of jam. 

Bring slowly to the boil and simmer for 5 minutes. Strain and return to the pan. Boil for a further 5 minutes. Turn into a jam-jar for keeping. If for immediate use, continue to boil until thick, then brush thickly over the fruit.


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