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
A Recipe for
Apricot Flan (Valais)
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
This Recipe for Apricot Flan (Valais) is one of thousands in the Recipes-to-go Fruit Cookbook.
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
If you enjoy this Apricot Flan (Valais) Recipe - you should enjoy the recipe collections you can find on the websites below:
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Food Tip |
This is a recipe for Apricot Flan (Valais) from the recipe cookbook of Recipes-to-go (Fruit)
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Herb Tip |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
(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
Serves: 1
Apricot Flan (Valais) Recipe brought to you by Recipes To-Go