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Show Hot Bonnes Bouches Two bananas, three oranges and three tangerine oranges, two preserved apricots, one slice of pineapple a few preserved cherries, three whites of eggs, three tablespoonfuls -of white grape juice, a few chopped almonds, al-monds, and one half gill of sugar sug-ar syrup. Cut the oranges in halves; take out the pulp, being careful not to break the skin. Pass the. pulp through a sieve then add syrup and grape juice, put them into a saucepan. Peel the bananas and cut them in flices; cut th pineapple and apricots ap-ricots into dice. Put these into the syrup; add three figs, cut fine; place them over the fire and cook gently five minutes. Fill the ' orange rinds with the fruit (but any fruit in season may be useful). Beat the egg whites to a stiff froth then beat into them two tablespoonfuls of sugar; cover the top of each orange with this meringue, sprinkle over a few chopped almonds and place in t he oven to brown the whites of eggs slightly. Serve very hot. |
