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Dessert

Chaud-froid De Fruits

A chilled fruit dessert made with orange jelly, poached pears, candied apricots, pineapple slices, apples, and a blanc-manger glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Chaud-froid De Fruits

Ingredients

Directions

Prepare the border

  1. Prepare orange jelly as directed in the orange jelly recipe.

  2. Pour a layer of jelly into a mold with a smooth edge.

  3. Garnish the edge with poached pears, liquid carmine, halves of greengage plums, quarters of candied apricots, and syrup-cooked pineapple slices.

  4. Unmold the jelly border.

Build the pyramid

  1. Cut eight calville apples into quarters, peel them, and cook in syrup.

  2. Once cooked, drain and let cool.

  3. Arrange the apple quarters in a pyramid shape inside the border and drizzle with blanc-manger.

  4. Once set, take four large Agen plums, remove the pits, and shape them to resemble a truffle.

  5. Cut half an apple into a crest shape.

  6. Create a sugar candy spike to secure the apple and plums on top of the pyramid.

  7. Serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Gelée d'oranges
Forms the clear, set jelly border that holds the fruit in shape.
Blanc-manger
Adds a creamy, smooth coating that softens the look and flavor of the pyramid.
Poires de bon-chrétien cuites au sirop
Adds soft texture and mild sweetness from fruit cooked gently in syrup.
Pommes de calville
Provides the firm, shaped fruit that forms the pyramid and holds its form after cooking.

The step that matters

Unmold the jelly border. Jelly must be fully set and the mold lightly loosened before turning out, otherwise the border tears or slumps and the garnish shifts out of place.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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