Name: Apricot Flan (Valais)
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

Many a good and righteous cause on earth has been lost by the death of its advocate. But our Advocate, as He is without beginning of days, is without end of years. As the tinkling bells of the High Priest’s vestments were heard by the crowd in the outer court, while he himself was ministering within the veil – the sound conveying to them the assurance that he was still engaged in the solemn act of intercession – so the ear of faith can still catch up the music of these sacred chimes – these silver bells in heaven – “Blessed are the people who know the joyful sound!”

John MacDuff

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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