Recipes > Desserts > Apricots la parisienne

Apricots la parisienne


  • 12 or 15 ripe apricots
  • milk
  • 1/2 tablespoonful butter
  • 4 tablespoonfuls sugar
  • pinch of salt
  • 4 tablespoonfuls cornstarch
  • 4 eggs
  • 2 teaspoonfuls vanilla extract


Pare the apricots, cut them in halves and boil in sugar syrup; take them out and set aside to cool; boil 3 cups milk with the butter, sugar and salt; mix the cornstarch with 1 cup cold milk, stir it into the boiling milk and continue stirring and boiling for a few minutes; remove to side of stove, add the yolks of the eggs and the vanilla extract; and while hot stir in the 4 whites beaten to a stiff froth; rinse out a border mould with cold water, sprinkle thickly with granulated sugar, put in the cornstarch mixture and set on ice to cool; shortly before serving turn the border onto a round dish and pile the apricots high up in the center; reduce the syrup by boiling it a little longer and pour over the fruit and border when cold. Made of apples, peaches, pears, cherries, pineapples, currants or raspberries the same way.

NOTE. Stewed cherries or finely cut pineapples may be stirred into the cornstarch before putting it into the form and the border. When turned on the dish it may be decorated with fresh strawberries, cherries or raspberries. The cornstarch may be put into a round form. When turned out onto a dish lay the fruit all over it, cover the whole with a meringue and serve the syrup the fruit was boiled in as a sauce with it; or serve vanilla sauce with it.


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Desserts and Salads (1920).

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