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Lacy's Baked Fruits with Pastry Cream The New York Times Craig Claiborne with Pierre Franey Yield: 4 servings 4 cups fresh fruits, such as blueberries, strawberries, fresh cherries, pears, white or purple grapes, orange sections, mango, papaya and so on 2 Tbsp. superfine sugar 1 cup flour 2 Tbsp. framboise or other spirit, such as kirschwasser, or liqueur, such as Grand Marnier, optional 1 cup pastry cream (see below) ¼ cup dark-brown sugar Remove the stems and rinse the berries well. Leave them whole if small, or cut them in half if large. Peel the other fruits as necessary. Remove and discard the cores and pits. Cut the fruits into small bite-size pieces. Combine the berries and other fruits in a bowl and add the sugar and spirit or liqueur. Toss to blend. Refrigerate or not. Preheat the broiler to its highest heat. Spoon equal amounts of the mixture into four small soufflé or other individual baking dishes. Spoon equal amounts of pastry cream on top of each and smooth it over. Sprinkle the brown sugar equally over the surface of each dish and place the dishes on a baking sheet. Run under the broiler until the sugar is melted and the tops are bubbling, seven to ten minutes. Please note that the fruits in this recipe should not be cooked. They will remain cool or lukewarm. Pastry Cream Yield: about 1 cup 2 egg yolks, lightly beaten 5 Tbsp. sugar 2½ Tbsp. flour 1 cup cold milk Combine the yolks, sugar and flour in a saucepan and whisk rapidly to blend. Gradually beat in the milk. Cook the mixture, stirring constantly, over low heat or in a double boiler until the sauce is custardlike. Cook thoroughly, but do not boil or the sauce will curdle. When thickened and smooth, remove from the heat. Chill or not. Add flavorings or not, such as vanilla (about ½ tsp.), rum, cognac or Calvados, according to taste. Note: Lacy's, at least in July, 1976, was a restaurant at 26 Whitfield Street in London. This recipe uses the French pastry cream in place of the British clotted cream used by Mr. Lacey. Craig Claiborne wrote that the latter, "we cannot duplicate", hence his substitution. |
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