Recipes > Desserts > Pain de Pommes à la Condé

Pain de Pommes à la Condé


  • 15 large pippin or greening apples
  • sugar
  • 2 ounces gelatine
  • 1 pint almond milk


Choose the apples and pare, quarter and stew them with a little water; press them through a sieve, add 1 cup sugar and when cold mix it with the gelatine dissolved in 1 pint water and the almond milk (prepared the same as for Blanc-Mange); place this on ice and stir till it begins to thicken; fill it into a form which has already been set into cracked ice and let it remain for 2 or 3 hours; boil the cores and peels of apples till soft; strain through a bag, return the liquor to saucepan and boil 10 minutes; then add to 1/2 pint of juice 1 cup sugar and boil for a few minutes; pour the syrup into a dish and set aside to cool; in serving dip the form into hot water, wipe it dry and turn the pain onto a round dish, or into a large glass dish, and pour the apple syrup over it. This pain may be made of Bartlet pears in the same manner.


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Desserts and Salads (1920).

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