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Pies and Tarts
Pasticcio di frutta/Fruit Flan (Single crust pie filled with fruit, flavored with white wine and rum)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Ingredients

2 pounds of mixed fruit in season, apples, apricots, plums, pears, etc.
4 ozs. granulated sugar
a wineglassful of white wine
a few soaked and stoned prunes
a little chopped candied citron
a couple of tablespoons of rum
a pinch of powdered cinnamon

rich pastry
whipped cream



Directions

Prepare two pounds of mixed fruit in season, apples, apricots, plums, pears, etc. and place to cook in a stewpanwith 4 ozs. granulated sugar and a wineglassful of white wine.

A few soaked and stoned prunes make a welcome addition to the mixture.

When the fruit is tender, add a little chopped candied citron,a couple of tablespoons 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 oven until the pastry is cooked.

Serve hot or cold, with whipped cream.




Notes

The recipe was first published in "Italian Cooking" by Dorothy Daly (London: Spring Books, 1960?). For the complete text visit www.archive.org.... Photo: Wikipedia.

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