Fruit Toast
Ingredients
Directions
Make the fruit sauce
Heat the grape juice or stewed fruit juice in a saucepan until boiling.
Sweeten to taste.
Mix cornstarch with a little cold water until smooth, then add the mixture to the boiling juice to thicken.
Cook in a double boiler for one hour.
Assemble and serve
Soak zwieback in hot water or fruit juice, then place the soaked zwieback in a saucer.
Top the zwieback with 3 to 4 tablespoons of the prepared fruit mixture.
Serve hot.
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
- Grape juice or stewed fruit juice
- Provides the main fruit flavor and liquid base for the sauce.
- Cornstarch
- Thickens the boiling juice into a smooth, spoonable sauce as it gelatinizes.
- Zwieback
- Dry rusk that soaks up the warm fruit mixture and becomes soft as the base.
The step that matters
Adding the cornstarch mixture to the boiling juice. Cornstarch must be fully smooth before it goes in, or it clumps. It thickens only when heated, so the juice needs to be boiling and stirred so the starch swells evenly.
“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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