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Ingredients Rich pastry dough (for lining pan)
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. |