Home › The Principles of Cookery › Peaches, Flanc of; or Peaches in a Raised Crust

Peaches, Flanc of; or Peaches in a Raised Crust

Make three-quarters of a pound of good short crust, and roll it out until it is half an inch thick. Butter well the inside of a mould, and line it with the crust, pressing the dough so that it may take the form of the mould. Pinch the part that rises above the mould with the pincers, fill the case with flour, and bake in a moderate oven. When the crust is firm, remove the flour, carefully take the case out of the mould, and put it into the oven a few minutes longer to dry. Divide a dozen peaches into halves, boil them until tender in a syrup made of six ounces of loaf sugar and half a pint of water. When they are sufficiently cooked, lift them out one by one, and put them into the case. Boil the syrup a few minutes longer, add a table-spoonful of lemon-juice, colour with a little cochineal, let it cool, then pour it over the fruit. A few of the kernels, blanched and quartered, may be introduced, if liked. Time, about one hour to bake the flanc; twenty minutes to prepare the fruit. Probable cost, 2s. 6d. Sufficient for five or six persons.