4625 Abricots Mireille

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut some nice, ripe peeled apricots in half. Arrange them in a timbale together with the skinned kernels of the apricots; sprinkle with sugar and keep on ice for 1 hour. When about to serve, sprinkle with Kirsch, cover with sweetened whipped cream flavoured with vanilla and sprinkle this with crystallized jasmin and violet flowers.