Recipes > Desserts > Macédoine de Fruits au vin du Rhine

Macédoine de Fruits au vin du Rhine


Prepare a Rhine wine jelly a little stiffer than the ordinary jellies; take large, ripe raspberries, strawberries, currants, peaches (pared and cut into eighths) and pineapples cut into small slices; put them in a dish on ice; next set a form into cracked ice, pour in a few spoonfuls jelly and when hard lay in some of the fruit, either each kind by itself in small clusters or mixed one with the other; pour over this sufficient jelly to cover the fruit; let it get hard and again lay over some fruit; continue alternately with fruit and jelly till form is full; cover and let it remain in ice till firm; in serving dip the form into hot water, wipe it dry and turn the macédoine onto a round dish. In winter preserved fruit and apples and pears may be used. The apples and pears are to be cut into quarters and boiled for a few minutes in sugar syrup. The latter should be colored with a little cochineal.


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Desserts and Salads (1920).

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