Appreciating apricots in sweetly tart pastries and as summertime toppings NORTH SPORTS FINAL, C Edition

England's greatest food writer of the century, the late Elizabeth David, preferred what she called "easy homely dishes" for apricots. As she wrote, "to me they seem to suit apricots better than elaborate confections." She also understood how well vanilla complements apricots...

Full description

Saved in:
Bibliographic Details
Published inChicago tribune (1963)
Main Author Peter Kump, (copyright) 1993 by Peter Kump
Format Newspaper Article
LanguageEnglish
Published Chicago, Ill Tribune Publishing Company, LLC 10.06.1993
Online AccessGet full text

Cover

More Information
Summary:England's greatest food writer of the century, the late Elizabeth David, preferred what she called "easy homely dishes" for apricots. As she wrote, "to me they seem to suit apricots better than elaborate confections." She also understood how well vanilla complements apricots. 1. Heat oven to 325 degrees. Arrange the apricots in a pyramid in a baking dish. Add sugar, vanilla bean, kirsch and about 4 tablespoons of water-less if the fruit is very ripe. (If not using the kirsch, use about 6 tablespoons of water.) Pastry: 1 cup unbleached all-purpose flour 1/4 cup sugar 1 pinch salt 1/4 teaspoon baking powder 1/4 cup ( 1/2 stick) cold unsalted butter, diced 1 large egg Filling: 4 ounces almond paste 1/4 cup sugar 1 egg yolk 1 teaspoon grated lemon rind 1/4 cup ( 1/2 stick) unsalted butter, softened 1 egg 3 tablespoons unbleached all-purpose flour 2 pounds fresh apricots, about 12, washed, pitted, sliced 3/4 cup apricot preserves
ISSN:1085-6706