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By Andrew Dornenburg and Karen Page
Published 1996
Apricot Tarte Tatin with Apricot Custard Sauce—Jean-Louis Palladin
Apricot Sherbet Bombe with Almond Mousse—Lindsey Shere
Apricot and Almond “Ravioli” with Toasted Almond Anglaise—Norman Van Aken