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Pasticcio di Frutta/ Fruit Flan (with white wine, rum and candied citron)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Ingredients

Rich pastry dough (for lining pan)

For filling
Two pounds of mixed fruit in season, apples, apricots, plums, pears etc.
4 oz. granulated sugar
A wineglasful of white wine
A little chopped candied citron
A couple of tablespooons of rum
A pinch of powdered cinnamon

For garnish
Whipped cream



Directions

"Prepare two pounds of mixed fruit in season, apples, apricots, plums, pears etc and place to cook in a stewpan with 4 oz. granulated sugar and wineglasful of white wine. A few soaked and stoned prunes make a welcome addition tot he mixture. When the fruit is tender, add a little chopped candied citron, a couple of tablespooons of rum and a pinch of powdered cinnamon. Meanwhile line flan tins with fairly rich pastry; pour in the fruit and bake in a hot until the pastry is cooked. Serve hot or cold, with whipped cream.


Notes

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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