4625 Abricots Mireille

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.