4512 Abricots Gratinés

Method

On a dish place a layer of thick purée of apples cooked with sugar, or a layer of semolina prepared in the same way as for Prepared Rice for sweet dishes; the layer should be 2 cm ( in) thick.

Arrange nice halves of apricots poached in sugar syrup on top and cover all over with Royal Icing Pralin; dredge with icing sugar and place in a warm to moderate oven to lightly colour the pralin.

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