Recipes
French Cuisine > DESSERTS
Old style cake
Pear with vinegar
Sweet and sour melon
Peaches with Roman style vinegar
Leeks in a Burgundy white wine vinaigrette
Old style cake

Ingredients:

Directions:

Heat the oven at 200°C 
Grease a 23cm diameter cake tin.
Knead the flour and butter until the dough is completely crumbled, add the fruit and the sugar, then mix all together. Sprinkle the bicarbonate of sodium into the milk and add the vinegar. The milk will begin to froth in about 2 minutes.
Add this still frothing mixture to the preparation of butter, sugar and dried fruit.
Pour into the tin and cook for 30 minutes.
Lower the oven to 170°C (th 3) and continue cooking for 1 ½ hours until the cake is firm to touch.
Leave to cool down and remove from the mould.



Preparation Time:
2 hours

Servings:
10 people

Pear with vinegar

Ingredients:

Directions:

Peal the pears completely, cut them in 2 long ways and remove the seeds.
Heat the red wine in a casserole, with 30g of sugar, the ginger, the cinnamon and the apple flavoured vinegar.
Cook the pears for 15 minutes in this mixture (if they are less firm, check 10 minutes later).
Remove from the heat and keep warm.
In another casserole, prepare a caramel with the remaining 50g of sugar and 1cl of the cooking juice of the pears. 
Cut the pears into slices, dispose in a hollow dish, cover with the sauce and add a few leaves of mint.
Our advice: accompany this dish with a red Vouvray.



Preparation Time:
30 mins

Servings:
4 people

Sweet and sour melon

Ingredients:

Directions:

Peel the melons and remove the seeds. Cut into cubes.
Prepare a marinade with the vinegar, the honey and the spices.
Leave the melon to marinate for 12 hours.
Strain and boil the marinade with the sugar for 10 minutes.
Serve the cubes of melon covered with this sauce.



Preparation Time:
30 mins

Servings:
4 people

Peaches with Roman style vinegar

Ingredients:

Directions:

Steep the peaches in cold water for 2 hours.
Cook them in the other mixed ingredients, except the wheat germs.
Drain.
Thicken the juice with the wheat germs, then pour over the fruit.



Preparation Time:
2 hours

Servings:
6 people

Leeks in a Burgundy white wine vinaigrette

Ingredients:

Directions:

Split the green part of the leeks in two, long ways, and rinse abundantly.
Cook them for 5 minutes in boiling salted water until they are very tender.
Drain for a long time and squeeze them to remove any excess water.
Place the egg in a casserole of cold water. Bring to the boil and cook for 5 minutes. Plunge it into cold water to interrupt the cooking. Shell and cut into pieces.
In a salad bowl, add to the shallots, the vinegar, the olive oil and the parsley whilst stirring, and then add the salt and pepper. 
Mix the leeks into the vinaigrette, add the egg and the anchovies and serve with brown bread toast.



Preparation Time:
30 mins

Servings:
4 people