Even the Christian must fear God. But it is another kind of fear. It is a fear rather of what might have been than of what is; it is a fear of what would come were we not in Christ. Without such fear there can be no true love; for love of the Saviour is proportioned to one's horror of that from which man has been saved. And how strong are the lives that are suffused with such a love! They are lives brave, not because the realities of life have been ignored, but because they have first been faced – lives that are founded upon the solid foundation of God's grace. May such lives be ours!

Gresham Machen

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Eggs	Swiss	Fruits, Swiss	1	Tart

INGREDIENTS

750	g	Apricots; ripe fresh or frozen
1 1/2	dl	Cream
10	g	Vanilla sugar
4		Eggs
120	g	Sugar
1	pn	Salt
		Icing sugar

INSTRUCTIONS

(Units: 1000 g = 36 oz., 1 oz = 28 g, 1 in = 25.4 mm, 1 dl = 3.5 fl oz)
Wash the apricots, cut into halves and remove stones.
Arrange the apricot halves, skin uppermost, in a gratin dish in 2 layers,
sprinkling some sugar between the layers.
Mix the eggs, sugar, salt, vanilla sugar and cream together.
Cover the apricots with this mixture.
Bake in a bain-marie for 30-40 minutes at 180 oC.
Dust with icing sugar and serve from the dish.
Note : Serve hot or cold with a little whipped cream.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19

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