They will object: does not the Old Testament promise that God will prosper His people? Indeed! God increases our yield so that by giving we can prove our yield is not our God. God does not prosper a man’s business so he can move from a Ford to a Cadillac. God prospers a business so that thousands of unreached peoples can be reached with the gospel. He prospers a business so that twelve percent of the world’s population can move a step back from the precipice of starvation.

John Piper

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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