Recipes > Desserts > Flanc of Apricots, or Compote of Apricots in a Raised Crust

Flanc of Apricots, or Compote of Apricots in a Raised Crust

Sweet entremets.


  • 3/4 pound of short crust
  • 9 to 12 good-sized apricots
  • 3/4 pint of water
  • 1/2 pound of sugar


Make a short crust and line a mould with it as directed in recipe for Flanc of Apples. Boil the sugar and water together for 10 minutes; halve the apricots, take out the stones, and simmer them in the syrup until tender; watch them carefully, and take them up the moment they are done, for fear they break. Arrange them neatly in the flanc or case; boil the syrup until reduced to a jelly, pour it over the fruit, and serve either hot or cold. Greengages, plums of all kinds, peaches, etc., may be done in the same manner, as also currants, raspberries, gooseberries, strawberries, etc.; but with the last-named fruits, a little currant-juice added to them will be found an improvement.

Time: Altogether, 1 hour to bake the flanc, about 10 minutes to simmer the apricots.

Sufficient for 1 entremets or side-dish.

Seasonable in July, August, and September.


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The Book of Household Management (1861).

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