Stéphane Reynaud

Abricots

Apricot

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Fresh apricots 1 kg
  • Amaretto liqueur 100 ml
  • Sugar

Method

  1. Remove the apricot stones, split the vanilla pod in two and scrape it over the apricots.
  2. Cook them gently with the amaretto and sugar. Stew, purée and serve very cold.