Madeleine Kamman

Ganache-filled Apricots

Abricots à la Ganache

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

These little beauties were given to me by Aileen Martin, who is my neighbor in Annecy. Unfortunately, I never took note of the name of the confectioner’s shop they came from.

Ingredients

  • 10 Australian candied (not dried) apricots
  • ½ pound bittersweet chocolate as high in cocoa content as possible
  • 1

Method

Cut the apricots in half lengthwise. Open the apricot halves into pockets and shape them as round as you can.

Put chocolate in the bowl of an electric mixer. Melt it over a double boiler. Remove from the heat. Beat it on medium-low heat, gradually adding the hot cream. Continue beating until the cream hardens into a ganache. While the ganache is still malleable, put it int