Bread Croustades Filled with Stewed Fruit
Ingredients
Directions
Prepare the baskets
Cut off the crust of a stale French roll.
Divide the crumb into three pieces and scoop out the centers to form baskets.
Ensure the baskets are no more than ½ inch thick.
Fry and serve
Heat fat in a saucepan until hot.
Plunge the baskets into the hot fat for half a minute.
Remove and drain on paper.
Fill the baskets with desired stewed fruit.
Serve immediately on a napkin over a dish.
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
- Stale french rolls
- Their dry, firm crumb holds its shape and crisps in hot fat to form the basket.
- Fat for frying
- Hot fat rapidly browns and crisps the bread surface while keeping the inside tender.
- Stewed fruit
- Soft, moist fruit fills the crisp basket, contrasting in texture with the fried bread.
The step that matters
Plunge the baskets into the hot fat for half a minute. The fat must be hot enough to crisp the bread quickly. If it is too cool, the baskets absorb grease and turn soggy instead of crisp and golden.
“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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