4514 Abricots Sultane

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Genoise in a deep border mould. Using a little apricot jam stick it on to a base of cooked short pastry of the same size. Coat the outside with ordinary meringue and decorate it with some of the same meringue using a piping bag and small tube. Place in a moderate oven to colour.

When ready, fill the centre of the border with a vanilla-flavoured Prepared Rice for sweet dishes, mixed with a little Frangipane Cream and some shredded pistachios; keep this mixture somewhat firm and mould it dome shape.

On this rice place some nice halves of apricots poached in vanilla-flavoured syrup and sprinkle them with chopped pistachios.

Serve accompanied with an almond-milk syrup finished with a hazelnut-sized piece of good butter.