4627 Abricots à la Royale

Name: Abricots à la Royale
Cuisine: France
Ingredients: flavoured jelly; apricot; pistachios; redcurrant jelly; genoise; kirsch-flavoured jelly; tartlet; apricots

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Poach some nice large halves of apricots in vanilla-flavoured syrup. When cold, place each half in a fairly deep tartlet mould and fill completely with very clear Kirsch-flavoured jelly.

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