Apricot Flan (Apricot Flawn or Flan d’Abricots)
This recipe originally has the flan spelled as ‘flawn.’ "The Epicurean" cookbook is 1183 pages of historical menus, culinary definitions and black and white illustrations showing many of the tools and utensils of the chef’s domain from Delmonico’s kitchens from 1862 to 1894. The Epicurean was published in 1920 and written by Charles Ranhofer, ‘former chef of Delmonico’s.’

Flan ring, lined with pastry dough
Apricots, halved and peeled
Superfine sugar, for sprinkling

Arrange the apricot halves in circles, overlapping each other. Sprinkle all over with superfine sugar and bake in a moderate oven until pastry is browned and apricots are softened. Remove flan ring, cool and serve.

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