Apricot Flan (Valais) Recipe

Ingredients

750 g apricots, ripe fresh or frozen
1 1/2 deciliter cream
10 g vanilla sugar
4 eggs
120 g sugar
1 pinch salt
1 icing sugar


Directions

(Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm,
1 dl = 3.5 fl oz)

Wash the apricots, cut into halves and remove stones.

Arrange the apricot halves, skin uppermost, in a gratin dish in 2
layers, sprinkling some sugar between the layers.

Mix the eggs, sugar, salt, vanilla sugar and cream together.

Cover the apricots with this mixture.

Bake in a bain-marie for 30-40 minutes at 180 oC.

Dust with icing sugar and serve from the dish.

Note : Serve hot or cold with a little whipped cream.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19


Servings: 1 tart

 

 

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Categories: Fruit


The History of Recipes

It is quite possible to follow the history of recipes way back into the distant past, certainly as far back into history as ancient Egypt, and potentially, even further back. In practice though, generally, these early cookbooks were just very simple hieroglyphic recipes for meal preparation.

Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. This early Roman chef tells us how the Romans used many spices, including a few that will be familiar to modern cooks for example basil, fennel and parsley.

Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including spices like basil and rosemary. These new culinary innovations caused an eruption in recipe books, some of which are kept safe in private libraries.

By the time we get to the 20th century, recipe books are highly popular mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend.

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We hope you enjoy this Apricot Flan (Valais) recipe.

 


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