Robert Wemischner

Caramelized apricots

Preparation info
  • Yield:

    24

    Halves, 2 halves per serving
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient
24, net weight

Method

  • Halve apricots, removing and discarding the pits.
  • Combine granulated sugar and almond extract.
  • Dip the apricot halves into sugar mixture and place under a salamander or torch until lightly golden.
  • The fruit should show signs of some slight blackening.
  • Reserve until ready to serve.

Hone