4508 Abricots Bourdaloue

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a lightly baked flan case and cover the bottom with a layer of thin Frangipane Cream containing crushed macaroons. On top arrange halves of apricots poached in vanilla-flavoured syrup then cover these with a layer of the Frangipane Cream.

Sprinkle the surface with crushed macaroons and melted butter and glaze quickly.