1 cup sugar
1/2 cup honey
1 vanilla bean
2 1/2 cup water
2 1/2 cup fresh apricots
TOPPING
3/4 cup powdered sugar
1 1/4 cup almond flour
10 tbsp butter, softened
2 egg yolks
1 whole egg
1/4 cup slivered almonds
3 tbsp kirsch
GARNISH
1 fresh mint
1 powdered sugar in shaker
A Recipe for
Apricot Gratins With Almond & Kirsch
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
Food Tip |
Food Tip |
This Recipe for Apricot Gratins With Almond & Kirsch is one of thousands in the Recipes-to-go Fruit Cookbook.
Rice is born in water and must die in wine. |
| Italian Proverb |
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"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
This is a recipe for Apricot Gratins With Almond & Kirsch from the recipe cookbook of Recipes-to-go (Fruit)
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
An empty belly is the best cook. |
| Estonian Proverb |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Food Tip |
Prehaet the oven to 425 degrees. In a sauce pan, combine the sugar,
honey, vanilla bean and water. Bring the liquid to a boil. Add the
apricots and bring back to a boil. Remove from heat. Invert a
saucer on top of the fruit to keep it submerged.
Cover the saucepan and let stand for 24 hours. During the
marinating, the pits will impart an almond flavor to the apricots and
their syrup. Drain the fruit, reserving the syrup and being careful
not to crsuh the apricots. Halve the apricots. Remove and discard the
pits. Place 4-5 apricot halves in the bottom of each gratin dish , so
they cover the bottom of the dish, PLace the remaining apricots in a
food processor with apricot syrup and puree until smooth. For the
topping: Combine 1/2 cup of the powdered sugar, the almond powder,
butter, egg yolks, and the whole egg in a mixinf bowl and beat with a
whisk until smooth. Divide the batter among the 6 gratin dishes and
spread evenly over the apricots. Sprinkle the top with the slivered
almonds and remaining powdered sugar. Place the gratins in the oven
and bake for 15-20 minutes. Bring the puree witht he Kirsch up to a
simmer. Remove gratins from the oven and place one on each plate.
Garnish with puree, powdered sugar and fresh mint.
Source: Essence of Emeril, #2327, TVFN formatted by Lisa Crawford,
4/28/96
Serves: 6
Apricot Gratins With Almond & Kirsch Recipe brought to you by Recipes To-Go