Francisco Migoya

Frozen Apricot Mousse with Praline Croquant and Pistachio Financier: Poached Apricots

Preparation info
  • Yield

    10

    Apricot Halves
    • Difficulty

      Easy

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top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 10 dried apricot halves (if they are whole, cut them in half lengthwise)
  • 400 g / 14.1 oz Moscato d’Asti

Method

  1. Simmer the apricots in the wine and syrup over medium-high heat until tender, about 45 minutes.
  2. Reserve in the liquid at room temperature. Discard after 2 days.