4510 Abricots Condé

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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On a round dish prepare a border of vanilla-flavoured Prepared Rice for sweet dishes containing some diced crystallized fruits which have been macerated with Kirsch. This border may be moulded by hand or prepared in a buttered plain border mould.

On this border arrange apricots poached in syrup; decorate with crystallized fruits and coat with Kirsch-flavoured thickened apricot syrup.