1 pound (450g) fresh ripe apricots, or canned apricots (use two 15 ounce or two 15.25 ounce size cans), drained* (see note below)
4 tablespoons (50g) margarine (pareve for Passover) or unsalted butter
1/2 cup (75g) castor sugar (granulated or superfine baker's sugar)
2 egg yolks
2 tablespoons (25g) double cream, or heavy cream
1/3 to 1/2 cup (75g) matzo cake meal or bread crumbs
pinch of ground nutmeg
Castor sugar (granulated sugar or baker's sugar)
Whipped cream (or double devonshire cream, or clotted cream)
Cut apricots in half and remove pits. Cut each piece in half again, and fry in margarine (or butter, if using) in a heavy frying pan until fruit is soft, but not browned; sprinkle with 2 oz. sugar.
Note: If you are using canned apricots, drain and fry in pan as directed above.
While apricots are gently frying, beat together the eggs, egg yolks, cream, matzo cake meal (or bread crumbs, if using), nutmeg, and remaining sugar. Pour over the apricots, stirring them into the mixture. Cook gently until browned underneath.
Turn mixture onto plate, and put a little more margarine (or butter, if using) into pan. Return the apricot mixture to pan, so that the other side cooks until golden brown. Turn onto a warm serving plate and sprinkle with remaining sugar. If desired, serve with whipped cream, double devonshire cream or clotted cream.
Makes 8 servings.
*Note: The origin of this tansy is most likely the Middle East, where at Passover time (Spring), the weather is warm, and fresh apricots are plentiful. In the United States, Europe and other parts of the world, fresh apricots are usually a summer fruit. Using canned apricots are appropriate to use in this recipe.
Another way of making the tansy is to fry it in an oven-proof pan, such as a copper pan, and instead of removing the mixture from pan, leave in pan after frying, then place in 350 degree F (180 C) oven to brown the top for 30-35 minutes. Remove from oven, and cool on rack. If you make the tansy this way, leave it in the oven-proof pan, cut in wedges, and serve warm or at room temperature.
Photograph taken by Diana Baker Woodall ©2002
Source of recipe: English Puddings Sweet and Savoury by Mary Norwak
Publisher: David & Charles; (October 1981)
Publisher: Grub Street Publishing; (May 31, 2002)
Submitted By: Kenneth Woodall
Date: March 12, 2002